Regency Dish: Common Sausages

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To make common Sausages AKE as much pork as you intend to make sausages of and set it be the best fat and lean properly mixed but cut off the skin and gristles when you have chopped it as small as possible put to it falt and pepper with a spoonful of fage Ihred fine then wash the guts as clean as possible and when you have put in the meat let them hang up a day before you use them Beef sausages may be made in the same manner and will eat very fine only the pork ought to have a larger quantity of pepper

This recipe comes from A Lady’s Best Companion (1800).

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