The 1901 Cookbook Archive
No. 4143 — Smoked Sausages
English historical translation of Molokhovets recipe No. 4143 from the 1901 Russian cookbook, retaining original methods and measures.
For 15 pounds lean pork use 5 pounds fatty pork, scraping with a knife or chopping extremely finely.
Add 3 zolotniks saltpetre, about ¾ pound salt to taste, 1½ lots black pepper and ¾ lot allspice, crushed finely.
Stuff the mixture very tightly into casings and tie them.
Leave in a warm place about twenty hours, then hang in a cold place and smoke for one and a half weeks.
Historical editorial note: The uncontrolled warm incubation and old saltpetre proportions are not validated safe curing; home smoking requires approved processes and measured temperatures.
Original source: Read Russian recipe No. 4143. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.