The 1901 Cookbook Archive
No. 4141 — Excellent Smoked Sausages
English historical translation of Molokhovets recipe No. 4141 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop 10 pounds lean pork and 5 pounds beef from the thick fillet.
Add 5 pounds fresh fatback cut into thin long strips.
Season with salt and 1½ zolotniks saltpetre, pour in 2 glasses rum and mix thoroughly.
Stuff firmly into beef intestine casings without splitting them.
Press for two days, hang for several more days and finally smoke, the source insisting on at least three weeks so the sausages will not remain raw.
Historical editorial note: Historic saltpetre curing, room-temperature pressing and prolonged smoking are not validated for safe sausage manufacture. Smoking time alone does not verify pathogen destruction.
Original source: Read Russian recipe No. 4141. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.