Name: Parisian Sausage
Ingredients: 70 pounds moderately fat shoulder pork; 14 ounces salt; 15 quarts water

Parisian Sausage

Ingredients

70 pounds moderately fat shoulder pork
14 ounces salt
15 quarts water

Directions

Sprinkle salt over the pork and let it sit at a temperature not over 60°F (15°C).
Chop the pork moderately fine, adding water gradually while chopping.
In winter, use moderately warm water.
Knead the mixture and quickly stir in more water as needed.

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.