Egg Sausages
Ingredients
Directions
Fill sausage skins with the omelet mixture using a funnel.
Divide into sausage lengths with twine.
Carefully poach the sausages without boiling.
Remove the skin when cold.
Warm the sausages in butter and serve with a vegetable.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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