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Here is a recipe from 'The Scots Kitchen, F.Marian McNeill, First Printed 1929....Blackie & Sons, Glasgow... (p142)

"Highland Beef Balls (from the Highland Feill Cookery-book)

Beefsteak, suet, salt, saltpetre, black pepper, Jamaica pepper, sugar, ginger, cloves

Mince finely two pounds of lean beefsteak and one pound of suet. Add to these a dessertspoonful of black pepper, the same of Jamaica pepper, one and a half dessertspoonsfuls of salt, a teaspoonful apiece of saltpetre, sugar, and ginger, and half a teaspoonful of ground cloves. Mix well, roll into balls and cover these with melted suet... When well covered with fresh suet, they will keep for a week or ten days. When they are required for table, fry them a rich b rown in dep fat.

This preparation can be put into ox-skins and tied into links.
This is an excellent breakfast or supper dish."

I have never tried this myself, therefore, I don't know if you can get all the ingredients, but I thought it might interest you sausagemakers.. especially since this is a very old recipe... In fact, it might not be all that different from a modern one...

Fond Regards

Silken

Interesting recipe, thanks,

I think jamaican pepper is all-spice

These days I think we would leave out the saltpetre altogether or cut it down 10 fold to 0.5g.

Dave

saucisson wrote:Interesting recipe, thanks,

I think jamaican pepper is all-spice

Dave

It is. The name Jamaican pepper may come from the French name "Poivre de Jamaique"

Yes, Jamaica pepper IS allspice but not the mixture of general spices one might suppose. It is known in Jamaica as pimento berries - slightly larger and lighter than black pepper corns. It is the pimento wood which is used to BBQ the famous Jamaican jerk pork/chicken. I've never seen it for sale in this country (UK) though a specialist shop might have it. I get mine sent over in kg bags. I do have a small amount available at present if anyone's interested.

More info here:
http://en.wikipedia.org/wiki/Allspice