The 1901 Cookbook Archive
No. 4147 — Sausages for Prompt Use
English historical translation of Molokhovets recipe No. 4147 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 2½ pounds pork, 1 pound beef, ¼ pound white onion fried in butter, ¼ pound finely chopped raw onion and, if desired, two or three garlic cloves.
Add 4 lots salt, 1 zolotnik saltpetre and ½ lot black pepper or a little more.
Work the filling thoroughly, stuff pig or beef casings tightly and tie.
Hang in a strong draught for three days, smoke for one or two weeks and use promptly.
Historical editorial note: Raw-meat air drying and uncontrolled saltpetre curing are not safe modern sausage-preservation methods.
Original source: Read Russian recipe No. 4147. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.