To Make Good Sausage
Ingredients
Directions
Chill the meat before chopping to prevent it from becoming sticky.
Cut the meat and fat into small pieces, about 2-3 inches square.
Use a meat grinder to chop the meat and fat until finely ground.
Avoid using soft, oily fats to maintain the desired texture.
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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