A form of pork or beef sausages flavoured with sage, lemon and nutmeg, know at least since 1812 (Morning Chronicle - Thursday 22 October 1812, p4) and associated since 1888 with the Epping Butchery firm of Church's. Else whence this pleasing hope, this fond desire, This longing arter Epping sausages ? (from 'Scroggins's Last Soliliquy' in 'Bell's Life in London and Sporting Chronicle' - Sunday 11 April 1830) Image: https://www.churchsbutchers.co.uk/ Church's Butchers, High Street, c1900 Image: Epping Forest District Museum Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914) 86. EPPING SAUSAGES (Kent) Six pounds of young pork, quite free from skin, gristle, or fat. Cut it small, and beat it fine in a mortar. Chop six pounds beef suet very fine, with a handful of sage leaves. Spread the meat on a clean dresser, and shake the sage over it. Shred the rind of a lemon fine, and throw it with sweet herbs on the meat, two nutmegs grated, a spoonful of pepper, with a large spoonful of salt. Throw the suet over, and mix all well together. Put it down close in a pot, and when it is to be used, roll it up with as much egg as will make it smooth. The Great Epping Suasage Scandal Church's Butchers cart Image: Epping Forest District Museum Image: www.britishcornershop.co.uk |
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