Spanish Sausage
A historical recipe from Home Pork Making, by Fulton, A. W. (Albert Watson) (1900).
A historical recipe
Home Pork Making, by Fulton, A. W. (Albert Watson) (1900). Project Gutenberg eBook #32414.
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 Home Pork Making, by Fulton, A. W. (Albert Watson) (1900). Digitised by Project Gutenberg, eBook #32414 (https://www.gutenberg.org/ebooks/32414). 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.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "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
- seven pounds ground white pepper
- six ounces ground nutmeg
- eight ounces ground pimento
Method
- is made by using one-third each leaf lard, lean and fat pork, first thoroughly boiling and chopping fine the meat.
- Add to this the leaf lard previously chopped moderately fine, mix well and add a little blood to improve the color and moisten the whole.
- This sausage is to be placed in large casings and tied in links eight to twelve inches long.
- In an old recipe for Spanish sausage seasoning it is made of seven pounds ground white pepper, six ounces ground nutmeg, eight ounces ground pimento or allspice and a sprinkling of bruised garlic.