Olde English Sausage Recipe circa 1800

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.

5 thoughts on “Olde English Sausage Recipe circa 1800

  1. Pingback: Sausagefans.co.uk » Blog Archive » Olde English Sausage Recipe … | Great Cooking
  2. Caneel doesn’t need translation into English, it is already in English… Caneel is the old English term for cinnamon. The reason so many Europeans use similar words to caneel, is because they are loan words from the former English name for it.

    The Brits stopped calling it caneel in the late 19th century, and early 20th century, and started using the word cinnamon, but their European loan-worders didn’t make the switch… why would they!

    Don’t ask me why the Brits started calling it cinnamon, but if I were to guess, it was probably for the same sort of asinine reason that stuff like this happens today… some popular foodie nugget of the day, thought they were being smart and trendy by using some non-standard term, and the sheeple just started copypastering the numpty.

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