Sausage-meat Cakes is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic patty of pork and fatty bacon with spices that can be served with vegetables for supper or as part of a breakfast. The full recipe is presented here and I hope you enjoy this classic British version of: Sausage-meat Cakes.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SAUSAGE-MEAT CAKES.
839. INGREDIENTS.—To every lb. of lean pork, add 3/4 lb. of fat bacon, 1/4 oz. of salt, 1 saltspoonful of pepper, 1/4 teaspoonful of grated nutmeg, 1 teaspoonful of minced parsley.
Mode.—Remove from the pork all skin, gristle, and bone, and chop it finely with the bacon; add the remaining ingredients, and carefully mix altogether. Pound it well in a mortar, make it into convenient-sized cakes, flour these, and fry them a nice brown for about 10 minutes. This is a very simple method of making sausage-meat, and on trial will prove very good, its great recommendation being, that it is so easily made.
Trim the pork to remove any skin, gristle and bone. Either mince or chop very finely along with the bacon then add the salt, black pepper, nutmeg and parsley.
Mix thoroughly in a bowl, or pound together in a mortar, Shape into patties. Flour these then fry in butter for about 10 minutes, or until nicely browned. These are excellent for breakfast, but can also be served for supper with mashed potatoes, gravy and vegetables.
