The 1901 Cookbook Archive
No. 977 — Fresh Little-Russian Pork Sausage
English historical translation of Molokhovets recipe No. 977 from the 1901 Russian cookbook, retaining original methods and measures.
Put two Russian pounds of fresh pork sausage in a frying pan, cover with two spoonfuls of butter and roast in the oven for about one hour, basting with the fat every ten minutes.
To prevent the butter from burning, add a little beer, about two spoonfuls at a time.
Alternatively, cover the sausages with just enough water and boil for one hour from the time the water starts boiling. An onion, a bay leaf and five peppercorns of each kind may be added to the cooking water.
Serve the sausage cut into slices with mashed potatoes and sweet-and-sour sauce No. 415.
Historical editorial note: The term 'Little-Russian' reflects the historical source's regional naming. Cooking times are descriptive, not contemporary safe-temperature guidance.
Original source: Read Russian recipe No. 977. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.