The 1901 Cookbook Archive
No. 4158 — German-Style Sausages
English historical translation of Molokhovets recipe No. 4158 from the 1901 Russian cookbook, retaining original methods and measures.
Grate fresh pig liver and rub through a sieve or colander.
Mix with 3¾ glasses strained pig's blood, a little marjoram, black pepper, allspice, cloves and salt.
Dice 2½ pounds cooked fresh pork fat and stir into the mixture.
Fill and tie sausage casings, simmer for one hour and transfer to a cold place.
Fry again before serving. One-third of the batch serves six.
Historical editorial note: Raw liver and blood pose high microbial risks. Cooking time alone does not establish safe temperatures throughout the sausage.
Original source: Read Russian recipe No. 4158. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.