To make most rare Sausages without skins. is a traditional Stuart recipe for a classic skinless sausage made from a blend of pork, beef suet, sage and onion with spices that's bound with egg yolks and fried to cook. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make most rare Sausages without skins.
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Original Recipe
To make most rare Sausages without skins. (from Robert May's Accomplisht Cook 1660)
To make most rare Sausages without skins.
Take a leg of young pork, cut off all the lean, and mince it very small, but leave none of the strings or skins amongst it; then take two pound of beef-suet shred small, two handfuls of red sage, a little pepper, salt, and nutmeg, with a small peice of an onion; mince them together with the flesh and suet, and being finely minced, put the yolks of two or three eggs, and mix all together, make it into a paste, and when you will use it, roul out as many peices as you please in the form of an ordinary sausage, and fry them. This paste will keep a fortnight upon occasion.
Modern Redaction
Ingredients:
500g minced pork (taken from the leg)
150g shredded beef suet
4 tbsp sage leaves
1/2 onion
1/2 tsp freshly-ground black pepper
1/2 tsp sea salt
1/2 tsp freshly-grated nutmeg
2 egg yolks
Method:
Mince the onion and sage leaves very small then combine in a bowl with the minced pork, shredded suet, black pepper, salt and nutmeg. Mix together thoroughly then add the egg yolks. Mix well then take pieces of the mixture and form into sausage shapes.
If desired you can dust these with flour or breadcrumbs. Originally these were intended to be boiled to cook, but frying them better suits modern tastes.
