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Jewish Sausages, or Chorissa

Sausages boiled or broiled, served with curry-style rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Jewish Sausages, or Chorissa

Ingredients

Directions

Cook the sausages

  1. Place the chorissa in warm water and heat gently.

  2. Boil for 20 minutes.

Serve and broil

  1. Serve with rice prepared as for curry.

  2. For broiling, let the sausages cool completely before slicing.

  3. Broil the slices until heated through.

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

Jewish sausages (chorissa)
Main protein, gently heated in water so it cooks through without splitting.
Rice
Starchy side that soaks up the juices from the sausages.

The step that matters

Let the sausages cool completely before slicing. Cooling firms the cooked sausage, so the slices hold their shape and do not crumble or fall apart under the heat of the broiler.

“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.

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