Brunswick Sardine and Liver sausage.

[yotmon]

Makes 25 lbs.

8 lb Pigs liver, 6 lb fresh bacon, 7 lb lean pork, 1/2 lb good sardines, 4 lb seam (raw pigs fat).

Cut the livers into small strips, wash in cold water and scald them to make them white. let them dry, then chop them. add them to the lean Pork (boiled, but not too tender) and chop very fine. Have the seam scalded and add it and the bacon to the rest and chop all together. Now add the sardines and the seasoning and mix thoroughly.
Seasoning - 12 oz Salt, 1 1/4 oz fine white pepper, 1/2 oz fine white ginger, 1/2 oz finely ground marjoram, 1/3 oz thyme.
Fill this into skins about 9" long, not too tight and boil them from twenty five to thirty minutes. Don't prick them. After they are boiled, put them at once into cold water, changing it repeatedly until the sausages are cold and firm.

I've not tried them (and probably never will) but someone out there may find it interesting.

Yotmon.

[vagreys]

Provenance of the recipe?

[yotmon]

Hi Vagreys, its taken from the Douglas's Encyclopedia printed in 1901 by William Douglas & Sons Ltd.
Putney. London. S.W.

Ste.

[vagreys]

Cool, thanks!

[quietwatersfarm]

I've not tried them (and probably never will)

sounds dense and...erm...'wholesome'?! reckon we might struggle to get the kids to love it:)