A Book of Fruits and Flowers

by Anonymous

To make very fine Sausages.

Take four pound and a halfe of Porck, chop it small, and put to it three pound of Beefe sewet, and chop them small together, then put to them a handfull of Sage, finely shred, one ounce of Pepper, one ounce of Mace, two ounces of Cloves, a good deale of salt, eight Eggs very well beaten before you put them in, then work them well with your hand, till they be throughly mingled, and then fill them up. Some like not the Eggs in them, it is not amisse therefore to leave them out.