Democratic Sentinel, Volume 4, Number 49, Rensselaer, Jasper County, 14 January 1881 — Sausages. [ARTICLE]

Sausages.

The following culinary note on sansages may be of interest: “The earliest authority given in Todd's Johnson for ‘sausage’—Richardson does not notice the word—is ‘Baret’s Alvearie,’ 1580 A. D., a ‘pudding called a sawsege.’ Todd also says that the contents are ‘stuffed into skins, And sometimes only rolled in flour.’ In this he is doubtless right, as early makers of sausages can not all have had skins at hand to put them in. But these savory edibles were made long before 1580, and were called ‘weasels,’ whose long, thin Ixidies they resembled, A recipe for making these ‘weasels’ is given in the very curious Liber Cure Cocorum, of about 1450 A. D.. edited for the Philological Society by Mr. Richard Morris, in 1862: First, ‘grind pork, temper it with eggs and powder of pepper and canal; close it in a capon’s neck, or pig’s paunch (or gut), roast it well, ar.d then varnish it with batter of eggs and flour, and serve in .hall or else in bower. ’ ‘Haggis’ was made in 1450, too, as the recipe for it follows that for ‘weasels;’ sheeps’ hearts, kidney, and bowels well boiled, chopped up with parsley, hyssop, savory, suet, pepper, and eggs—with mint, thyme, and sag® also in winter —then boil again, and sprinkled with salt. _______ _______ If you are coughing or not, but feel the presence of a cold in the system, use Dr. Ball's Cough Syrup and feel immediate relief. Price 25 cents a bottle.