Florence White

Skinless Sausages

Mrs. F. Rowley, Tendring, Suffolk, 1857

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About

Ingredients

  • Pork, lean and fat, 4 lb.
  • bread-crumbs, ½ lb.
  • sage

Method

  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 sausage