Sausages

Ingredients

• 15 lb Minced Meat
• 8 lb Fat
• 5 oz Pepper
• 3 tablespoonful Salt
• 1 tablespoonful grated Nutmeg
• 4 tablespoonful Allspice
• 1 tablespoonful Mace
• 1 tablespoonful mixed Thyme and Sage
• 1 pint Claret
• Sausage Skins

Instructions

1. Take the lean from one or two legs of mutton and any scraps of meat from cutting up a pig.
2. Mince all this carefully, taking care not to let any sinew come with it.
3. Mince the fat separately.
4. Mix the minced meat and fat together well.
5. Add the pepper, salt, nutmeg, allspice, mace, and the dried powdered thyme and sage.
6. Add the claret and mix thoroughly.
7. Have ready some nicely-cleaned sausage skins.
8. Stuff the mince into the skins using a sausage-machine.
9. Store the sausages; they will keep for eight or ten days.
10. When wanted, grill on the gridiron or in a pan for about a quarter of an hour.