Smoked Scots Sausages

To Keep and Eat Cold

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

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Meg Dods’s Recipe


  • beef
  • suet
  • pepper
  • salt
  • onion
  • ox-gut


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