Skinless Sausages

Mrs. F. Rowley, Tendring, Suffolk, 1857


  • Pork, lean and fat, 4 lb.
  • bread-crumbs, Β½ lb.
  • sage
  • pepper
  • salt and a very little spice.


  1. Mince the pork finely, there should be about one-third fat to two-thirds lean.
  2. Add the bread-crumbs, finely chopped fresh sage or powdered dried sage, salt, pepper and a little powdered allspice.
  3. Mix well, and
  4. Make up into sausages with a little flour, and fry as required. Will keep two or three days in a cool place in winter if well seasoned; and it is possible to make with half quantities