Steamed pudding containing spiced sausage meat.
Original Receipt in Francatelli 1846;
746 SAUSAGE PUDDING Procure two pounds of Cambridge sausages and twist each into three round balls put these into boiling water on the stove, merely to parboil them for a minute or so, then throw them into cold water, and afterwards remove the skins. Line the pudding basin with suet paste, fill it with the sausages and pour the following preparation; upon them chop one onion and three sage leaves, boil these in water for two minutes drain them upon a sieve, and then fry them in a small stewpan with a piece of butter, as soon as they become of a light brown colour add a table spoonful of flour and a teaspoonful of curry paste, season with pepper and salt and moisten with half a pint of good broth, stir the sauce upon the fire and when it has boiled a quarter of an hour, rub it through a sieve or tammy and use it as above directed. Cover the pudding with paste steam or bake it for two hours and when turned out of the basin send to table with plain gravy under it
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