Sausages, with Sour Crout
Ingredients
Directions
Boil the sausages until quite tender.
Peel the sausages.
Dip the sausages in batter.
Fry the sausages in hot lard or clarified butter until light brown.
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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