Skip to main content
Main

Sausage Loaf— Foe Cold Meat

A loaf of sausage mixed with London crackers, coated in egg and baked.

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

Sausage Loaf— Foe Cold Meat

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Shape the loaf

  1. Roll and mix the crackers thoroughly with the sausage.

  2. Coat the outside of the loaf with a mixture of beaten egg and crushed crackers.

Bake

  1. Bake for 1½ hours at 400°F (200°C).

  2. Do not add water.

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

Sausage
Forms the main body of the loaf and supplies fat and flavour.
London crackers
Absorbs fat and binds the sausage so the loaf holds its shape.
Egg
Binds the crumb coating to the loaf and helps it brown in the oven.

“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