Beef Sausages is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of fried patties made from a blend of beef and beef suet flavoured with herbs and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Sausages.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BEEF SAUSAGES.
662. INGREDIENTS.—To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices.
Mode.—Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.)
Time.—10 minutes. Average cost, for this quantity, 1s. 6d.
Seasonable at any time.
Modern Redaction
Ingredients:
225g beef suet, finely chopped
450g minced beef
salt and freshly-ground black pepper, to taste
cayenne pepper, freshly-grated nutmeg, thyme, rosemary and savory, to taste
Method:
Combine the suet, beef, salt, black pepper, herbs and spices in a bowl. Mix thoroughly with your hands (add an egg yolk if you have problems getting the mixture to bind). Form the mixture into flat cakes, add oil or butter to a pan and fry them a golden brown in colour.
