Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ten pounds of beef
- four pounds of pork
- six ounces of fine salt
- one ounce of black pepper
- one clove of garlic minced very fine
- an ounce of cayenne
- one third fat
- one table-spoonful of powdered cloves
Directions
Take ten pounds of beef, and four pounds of pork; two-thirds of the meat should be lean, and only one third fat. Chop it very fine, and mix it well together. Then season it with six ounces of fine salt, one ounce of black pepper, half an ounce of cayenne, one table-spoonful of powdered cloves; and one clove of garlic minced very fine.
Have ready some large skins nicely cleaned and prepared, (they should be beef-skins,) and wash them in salt and vinegar. Fill them with the above mixture, and secure the ends by tying them with packthread or fine twine. Make a brine of salt and water strong enough to bear up an egg. Put the sausages into it, and let them lie for three weeks, turning them daily. Then take them out, wipe them dry, hang them up and smoke them. Before you put them away rub them all over with sweet oil.
Keep them in ashes. That of vine-twigs is best for them.
You may fry them or not before you eat them.