Name: Frankfort Sausages
Ingredients: bits of pork (both fat and lean); cold water; sheep or hog casings

Frankfort Sausages

Ingredients

bits of pork (both fat and lean)
cold water
sheep or hog casings

Directions

Chop the pork into fine pieces.
Moisten the chopped pork with cold water.
Fill the casings with the moistened pork using a homemade filler.

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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Frankfort Sausages