HOME-MADE SAUSAGES.
A frequent trouble with sausages is that wc are inclined to find them either under or over spiced. But there is no reason why we should not make our own, spicing them as we like, only the question of putting them into skills is rather an unsurmouu table difficulty. Here is a simple way of making them, ilince finely a pound of pork, fat and lean together, with the same amount of lean veal and of beef suet, removing all skin and gristle from the njeat. Add half a pound of fine breadcrumbs, and then the grated rind of a lemon, a grated nutmeg, a teaspoonful of pepper and two of salt, and sage, thyme, herb savoury and marjoram well mixed together. (This is where your personal taste comes in.) Mix all well with the hands, roll into sausage-shaped pieces, lay in flour and fry them slowly in fat.
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Auckland Star, Volume LXIV, Issue 83, 8 April 1933, Page 3 (Supplement)
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151HOME-MADE SAUSAGES. Auckland Star, Volume LXIV, Issue 83, 8 April 1933, Page 3 (Supplement)
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