Kentish Sausage-meat

Name: Kentish Sausage-meat
Cuisine: United Kingdom
Ingredients: minced sage 3 large tablespoonfuls (a small nutmeg and a small dessertspoonful of pounded mace if liked).; salt 2½ oz.; pepper 1 oz.; minced sage 3 large tablespoonfuls (a small nutmeg and a small dessertspoonful of pounded mace if liked).; minced sage 3 large tablespoonfuls (a small nutmeg and a small dessertspoonful of pounded mace if liked).; Lean of pork 3 lb.

Miss Acton, 1845

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Lean of pork 3 lb.
fat 2 lb.
salt 2½

Europe
United Kingdom
Dinner

Method

Chop the meat rather coarsely as sausages thus made are lighter, though not so delicate.
When the fat and lean are partially mixed strew over them 2½ oz. dry salt, beaten to a powder, and mixed with the 1