Chop fresh pork very fine, the lean and fat together, (there should be
rather more of the lean than the fat,) season it highly with salt,
pepper, sage, and other sweet herbs, if you like them--a little
salt-petre tends to preserve them. To tell whether they are seasoned
enough, do up a little into a cake, and fry it. If not seasoned enough,
add more seasoning, and fill your skins, which should be previously
cleaned thoroughly. A little flour mixed in with the meat, tends to
prevent the fat from running out when cooked. Sausage-meat is good, done
up in small cakes and fried. In summer, when fresh pork cannot be
procured, very good sausage-cakes may be made of raw beef, chopped fine
with salt pork, and seasoned with pepper and sage. When sausages are
fried, they should not be pricked, and they will cook nicer, to have a
little fat put in the frying-pan with them. They should be cooked
slowly. If you do not like them very fat, take them out of the pan when
nearly done, and finish cooking them on a gridiron. Bologna sausages are
made of equal weight each, of ham, veal, and pork, chopped very fine,
seasoned high, and boiled in casings, till tender, then dried.