No. 27—SAUSAGES.
Quantity for 6 Persons.
- ½ lb. lean pork
- ½ lb. fat pork from the loin
- 1 pinch of white pepper
- 2 casings of sheep intestines
- Salt
Preparation: Meat and fat are chopped fine or ground 3 times, salted and peppered, filled into the casings and formed into lengths of sausages. You can improve the sausage by adding chopped truffles.
No. 28—FRIED SAUSAGES.
Quantity for 6 Persons.
- 1 lb. of sausages
- 2 whites of eggs
- 1 cup of grated rolls
- Salt, drippings or butter
- ½ cup of flour
Preparation: The sausages are salted, dipped into white of egg, flour and bread crumbs and fried in hot drippings or butter to a nice brown color. They are nice with vegetables.
Remarks: You can prepare them like [No. 26] and omit the bread crumbs.
No. 29—WHITE CABBAGE PIE WITH PORK.