Le Charcutier Anglais has no bounds when it comes to sausage information:
When I was recently in Germany, I found myself wandering around a flea-market in Hannover. To my surprise I came across a German cook book dated 1800 and all written in old German, why was it surprising you may ask! Well this book titled “Neues Hannoverisches Kochbuch” loosely translated as a New Cook Book of Hannover. This book had in it some interesting recipes including recipes from foreign regions including an English sausage recipe, not what I expected from a book of that time era.
Ingredients:
Soak old stale bread in milk
1lb Almonds toasted and ground fine
1lb Sugar
Lemon zest
Mace
Caneel (translation required)
1/2lb Belly pork (ground)
12 Eggs
Method:
Mix all the ingredients together and fill your skins before poaching in half milk and half water then brown in a skillet to finish.
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Looking in old dictionaries in Google Books caneel looks to be cinnamon:
http://books.google.co.uk/books?id=eVYSAAAAIAAJ&pg=RA2-PA109&dq=Caneel+dictionary&hl=en#v=onepage&q&f=false
kaneel is indeed cinnamon in Dutch and in Afrikaans.
‘Caneel’ is indeed cinnamon. It’s the same word but different spelling in swedish 🙂