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Tongue Sausage

A sausage made from ground meat and chopped tongues, optionally brined.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Tongue Sausage

Ingredients

Directions

  1. Mix the meat and tongues thoroughly.

  2. Stuff the mixture into large casings.

  3. Boil the sausages for about 1 hour.

  4. For better flavor, soak the tongues in spiced brine for 1 day before mixing.

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

Meat
Forms the bulk of the sausage and gives it body.
Tongues
Add rich flavor and a tender, moist texture to the filling.

“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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