Pullony Sausages

Leg of Pork or Veal
Beef Suet
Green Sage
Egg
Salt and Pepper

Bone, skin and fillet the meat, removing all of the fat.
Mince the meat finely.
Shred the suet finely.
Chop the sage very finely.
Mix the meat and suet in equal proportions (450g (1lb) of meat to the same of suet).
Add the sage, season with salt and pepper, mixing well.
Press it down hard into an earthen pot, until wanted.
[Refrigerate or freeze until needed]
Roll the mixture into a shape about a length of finger and twice as thick.
Dip in beaten egg
Fry in hot butter but keep them moving about the pan to prevent sticking.

To make Pullony Sausages

Take part of a leg of pork or veal, pick it clean from the skin or fat, put to every pound of lean meat a pound of beef-suet, pick'd from the skins, shred the meat and suet separate and very fine, mix them well together, add a large handful of green sage shred very small; season it with pepper and salt, mix it well, press it down hard in an earthen pot, and keep it for use.
When you use them roll them up with as much egg as will make them roll smooth; in rolling them up make them about the length of your fingers, and as thick as two fingers; fry them in butter, which must be boiled before you can put them in, and keep them rolling about in the pan; when they are fried through they are enough.
English Housewifry - 1764

Note: This recipe has not been tested by The Foody, please read the original recipe text before attempting to cook it.
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Pullony Sausages

To make Pullony Sausages

Historic
Meat