So here goes for a beginning. Don't you ever feel quite dissatisfied
with the ordinary, yes and the extraordinary, sausages of commerce? Of
course you do. No need to ask. They are flat, there's no gainsaying
it. But it's the easiest thing in the world to have home-made sausages
seasoned to a point that will make them things of gastronomical joy.
There must be equal quantities of lean and fat fresh pork finely
minced; then to a pound of this meat add one-quarter of an ounce of
salt, more or less, one-eighth of an ounce of good business-like
pepper, more or less, and powdered sage _ad lib._ The use of
seasoning, you see, is not bound by any hard and fast rules; in cases
of this kind a due regard must be shown the whims and fancies of the
palates to be pleased. Once you have added the proper amount of
seasoning, add enough well beaten egg to allow of the mixture being
moulded to any desired shape, and fried to a nice brown. And there you
have a dish fit to put before a king. If the simplicity and homeliness
of it somewhat upsets your equilibrium, why call it saucisses
grillées; they'll taste just as well. They can be served either upon
rounds of toasted bread or upon a foundation of cold boiled potatoes
which have been diced and heated in cream.
If you are having them for luncheon then serve them on toast, but with
the addition of a tomato purée. No need to tell how to make that; it's
an old story.