Smoked Scots Sausages

To Keep and Eat Cold

Preparation info

    • Difficulty

      Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Meg Dods’s Recipe

Ingredients

  • Beef, suet, pepper, salt, onion, ox-gut

Method

Salt a piece of beef for two days and mince it with suet. Season it highly with pepper, salt, onion, or eschalot. Fill a large well-cleaned ox-gut, plait it in links, and hang the sausage in the chimney to dry.1 Boil it as wanted, either a single link