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Home-made Sausages

A simple recipe for homemade sausage patties made from lean beef and suet, seasoned and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Home-made Sausages

Ingredients

Directions

Prepare the mixture

  1. Chop the beef and suet finely.

  2. Beat the mixture well with a rolling pin or in a marble mortar until it sticks together.

  3. Season with zest, coarse sea salt, and mixed spices.

Shape and fry

  1. Shape into flat round cakes about 1 inch thick using a cup or saucer.

  2. Fry the cakes in oil until light brown.

Serve

  1. Serve on boiled rice or coat with egg and breadcrumbs for a special occasion.

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

Lean beef
Forms the main body of the sausage cakes and gives them their meaty flavour.
Suet
Adds fat that keeps the mixture moist and helps it bind together when beaten.

The step that matters

Beat the mixture until it sticks together. Beating the chopped meat and suet breaks down fibres and distributes fat so the mixture binds. If it stays loose, the cakes will crumble when shaped and fried.

“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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