Chorissa (or Jewish Sausage) with Rice

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By Eliza Acton

Published 1845

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The chorissa is a peculiar kind of smoked sausage much served at Jewish tables* as an accompaniment to boiled poultry, &c. It seems to be in great part composed of delicate pounded meat, intermingled with suet and with a small portion of some highly-cured preparation, and with herbs or spices which impart to it an agreeable aromatic flavour.