Shredded lean young pork with beef suet, red sage, pepper, salt, nutmeg, onion and egg yolks.
Original Receipt in 'The Compleat Cook' by 'WM', 1658 (WM 1658)
To make the best Sausages that ever was eat.
Take a leg of young Pork, and cut of all the lean, and shred it very small, but leave none of the strings or skins amongst it, then take two pound of Beef Suet, and shred it small, then take two handfuls of red Sage, a little Pepper and Salt, and Nutmeg, and a small piece of an Onion, chop them altogether with the flesh and Suet; if it is small enough, put the yolk of two or three Eggs and mix altogether, and make it up in a Past if you will use it, roul out as many pieces as you please in the form of an ordinary Sausage, and so fry them, this Past will keep a fortnight upon occasion.
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