Common Sausages

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~ Informative articles on the history of gardening and garden restoration ~

Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.

Common Sausages

Chop very fine about three pounds of young pork, fat and lean together, first taking from it all the skin and gristles.

When your meat is very fine season it with a tea-spoonful of beaten pepper, and two of salt, some sage shred fine, about three teaspoonfuls.

Mix it well together, have the guts very nicely cleaned, and fill them, or put them down in a pot, so roll them of what size you please, and fry them.

Beef makes very good sausages, by observing the same directions; but they must have less pepper than the pork.

from

The Farmer's Wife
or, the Complete Country Housewife
London, c. 1780

Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

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