Sausage

Instructions

1. Have the meat ground very fine.
2. Warm the meat, so that you can mix it well with your hands.
3. Do up a part in small patties mixed with a little flour, pack the rest in jars.
4. When to be used, do it up in small cakes, flour the outside, fry in butter or alone.
5. They should not be covered while frying, or they will fall to pieces.
6. They should be kept where it is cool, but not damp.
7. To prevent sausages from bursting, when cooking, never make a hole in them with a fork while turning them.