No. 757 — Fried Sausages
English historical translation of Molokhovets recipe No. 757 from the 1901 Russian cookbook, retaining original methods and measures.
For sausage-making recipes, see Part II, Nos. 4141–4163: 4141 excellent sausages; 4142 fresh sausages; 4143 smoked sausages; 4144 Lithuanian smoked sausages; 4145 Italian smoked sausages; 4146 Viennese sausages; 4147 sausages for immediate use; 4148 blood sausages; 4149 black blood sausages; 4150 blood sausages with fine buckwheat groats; 4151 blood sausages with Smolensk groats; 4152 blood sausages with coarse buckwheat groats; 4153 Finnish palten with rye flour; 4154 and 4155 white sausages with Smolensk groats; 4156 white rice sausages; 4157 French-style sausages; 4158 German-style sausages; 4159 goose-liver sausages; 4160 brain sausages; 4161 hazel-grouse sausages; 4162 hazel-grouse or hare sausages; and 4163 fish sausages.
Just before serving, fry either homemade or purchased sausages in butter and drain them.
Use them to garnish tomato purée, spinach, sorrel, young greens, nettles, potato purée, stewed cabbage, white or green beans, carrot sauce, mushroom sauce and similar dishes.