Skinless Sausages

Miss Rogers writes from Marazion, Cornwall, ‘I think our skinless sausages are peculiar to this part of the country. They are well-flavoured with herbs. When we were children, we regarded them as proper sausages and the larger skinned form as base imitations.’

And Professor Saintsbury in A Scrap Book (1922) asks ‘What has come to … that admirable variety, the Oxford Sausage (much herbed, skinless and moulded into sausage shape only just before cooking), which was not to be found the last time I ordered it there.’