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![]() 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 ![]() 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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