Sausage-meat Cake, Or, Pain De Porc Frais

Ingredients

• three pounds of good sausage-meat
• an ounce of salt
• an ounce of pepper will sufficiently season each pound of the sausage-meat
• salt
• pepper

Directions

1. Season very highly from two to three pounds of good sausage-meat, both with spices and with sage, or with thyme and parsley, if these be preferred; press the mixture into a pan, and proceed exactly as for the veal-cake of Chapter XI. A few minced eschalots can be mixed with the meat for those who like their flavour.

2. Common farm-house sausages are made with nearly equal parts of fat and lean pork, coarsely chopped, and seasoned with salt and pepper only. They are put into skins (which have previously been turned inside out, scraped very thin, washed with extreme nicety, and wiped very dry), then twisted into links, and should be hung in a cool airy larder, when they will remain good for some time. Odd scraps and trimmings of pork are usually taken for sausage-meat when the pig is killed and cut up at home; but the chine and blade-bone are preferred in general for the purpose. The pork rinds, as we have already stated,[86] will make a strong and almost flavourless jelly, which may be used with excellent effect for stock, and which, with the addition of some pork-bones, plenty of vegetables, and some dried peas, will make a very nutritious soup for those who do not object to the pork-flavour which the bones will give. Half an ounce of salt, and nearly or quite a quarter of an ounce of pepper will sufficiently season each pound of the sausage-meat.

3. Footnote 86:

4. See _Soupe des Galles_, Chapter I.

Nutrition, whole recipe (rough)

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.