Wednesday, March 8, 2017

How the Sausage Gets Made . . . in a 19th Century Kitchen

Pork and Herb Sausages
Notice How the Fat Nicely Marbles the Raw Meat in the Bottom Photo

Recipe Provenance
The following recipes come from a collection of recipes found in a manuscript journal located in the H. Furlong Baldwin Library at the Maryland Historical Society in Baltimore. The manuscript is attributed to Ann Maria Morris and the date of 1824 is written on the inside cover. The recipe below is one of many from the manuscript that will be included in a book I am writing. The book will contain biographical information about Mrs. Morris, an annotated transcript of the entire manuscript as it was written, and a section of modern recipe adaptations.

The Recipes

Sausage Meat –Mrs. Nicols Darley
To 25 lb. of meat put 15 lb. of Back of chine 13 tablespoonsful of Sage 11 of salt, 7 of pepper, 5 of Thyme & 9 of sweet marjoram—chop up the meat very fine and mix the herbs (after they are well pounded) well through it—put it in jars and keep the air from it—or cover the jars with Lard and it will keep some time. A very nice recipe.

Sausage Meat
To 34 lb. of meat, add 17 lb. fat of chine – 18 table spoonsful of sage, 12 ditto of salt- 9 of pepper – 6 of Thyme –11 sweet marjoram.

Modern Recipe Adaptation: Pork and Herb Sausage
Yield: About 22 patties

  • 3 Pounds Pork Shoulder, Including All of the Fat
  • 1 Teaspoon Dried Sage
  • 1/2 Teaspoon Dried Thyme
  • 3/4 Teaspoon Chopped Fresh Marjoram
  • 2 1/4 Teaspoons Salt
  • 1/2 Teaspoon Ground Black Pepper
  1. Using an electric meat grinder, grind the meat with its fat.
  2. Add the herbs and spices.
  3. Measure the sausage into 2 ounce patties, about 2 tablespoons.
  4. Fry in a cast iron pan on medium heat, 5-7 minutes per side, or until the centers are no longer pink (about 150º F.)

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