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Apples and Sausages

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • a pound of beef sausages
  • a pound of brown pippin apples

Method

  1. This dish comes from the French border of Belgium;
  2. it tastes better than you would think.
  3. Take a pound of beef sausages, and preferably use the small chipolata sausages.
  4. (What a delightful thing if the English would make other kinds of sausages as well as their beef and pork ones!) Fry then your sausages lightly in butter, look upon them as little beings for a few moments in purgatory before they are removed to heaven, among the apples.
  5. Keeping your sausages hot after they are fried, take a pound of brown pippin apples, pare them and core them.
  6. Cut them into neat rounds quarter of an inch thick, put them to cook in their liquor of the sausages (which you are keeping hot elsewhere), and add butter to moisten them.
  7. Let them simmer gently so as to keep their shape.
  8. Put the apple-rings in the center of the dish, place the sausages round them.
  9. This dish uses a good deal of butter, but you must not use anything else for frying.