Skip to content

Tomato Sausages

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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Add one and one-half pounds pulp of choice ripe tomatoes to every seven pounds of sausage meat, using an addition of one pound of finely crushed crackers, the last named previously mixed with a quart of water and allowed to stand for some time before using.
  2. Add the mixture of tomato and cracker powder gradually to the meat while the latter is being chopped.
  3. Season well and cook thoroughly.