No. 4142 — Fresh Sausages
English historical translation of Molokhovets recipe No. 4142 from the 1901 Russian cookbook, retaining original methods and measures.
Take 10 pounds lean pork and 10 pounds fatty pork trimmings. Scrape fresh pork with a knife or chop slightly frozen meat finely to about the size of buckwheat groats.
From another 3–4 pounds trimmings and sinews cook broth with allspice, bay leaf and ½ pound finely chopped onion.
Strain and cool the stock. Add 5–6 glasses of it to the chopped meat, together with 3 zolotniks crushed allspice, 1½ zolotniks black pepper and, optionally, 3 zolotniks marjoram.
Work thoroughly by hand and stuff thin pork casings with a sausage syringe. Tie in lengths of about three arshins, join the ends and hang in a warm place.
The author says they must not be kept longer than three weeks.
Before serving, put sausages into a saucepan and barely cover with water, beer or beet brine. Cook until the liquid reduces, then brown on both sides on the stove or in an oven.
Optionally add a little bacon and breadcrumbs, serving with raw or sauerkraut or mustard.