No. 4154 — White Sausages with Smolensk Groats
English historical translation of Molokhovets recipe No. 4154 from the 1901 Russian cookbook, retaining original methods and measures.
Rub 3 glasses (¼ garnetz) Smolensk groats with 2 eggs, dry and pass through a coarse sieve.
Boil ½ garnetz (6 glasses) milk with ¼ garnetz (3 glasses) melted pork fat, then stir in the groats.
Cook over low heat under a lid, stirring often.
When done and cooled, beat in 8 eggs, ¾ glass boiled milk, a little cinnamon, 1 glass small currants, 4 lumps sugar, a little sweet almond and four or five bitter almonds.
Mix and fill smooth sausage casings loosely so they do not burst during cooking.
Boil until done, keep cold and brown on both sides before serving as an appetiser or before soup.
One-third of the batch is sufficient for six people.