Skip to main content
Main

Domestic Sausage

A sausage made from fresh pork, coarse sea salt, and spices, stuffed into casings and hung to dry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Domestic Sausage

Ingredients

Directions

Prepare the mixture

  1. Grind the fresh pork.

  2. Mix in coarse sea salt and your choice of spices.

  3. Stuff the mixture into sausage casings.

Dry and store

  1. Tie off the ends and hang to dry.

  2. Store in a cool place or refrigerate.

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.

Explore the science

What each ingredient does

Fresh pork
Provides the meat protein and fat that give the sausage its body and juiciness.
Coarse sea salt
Dissolves muscle proteins so the mixture binds together, and seasons the meat.
Spices
Add aroma and flavour, with the exact character depending on the spices chosen.

The step that matters

Store in a cool place or refrigerate.. Raw fresh pork spoils quickly when warm, and cold temperatures slow the bacterial growth that causes spoilage.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes