Sausages.

Manawatu Herald, 26 May 1896, Page 2

Sausages.

What are sausages f—bagi of mysteries, some wicked person has described them, {but the dictionary says they are an article of food oon* sistsng usually (please mark the word I usually), of chopped or minced ' meat, as pork, beef, or veal, seasoned with sage, pepper, salt, &0., and stuffed into skins. They are v«ry i appetising these common or ordinary [ sausages, even Tom Hood breaking into rhyme about them telling how Somewhere in Leather Lane I wonder that it was not Mincing, And for this reason most convincing, That Mr Brain Dealt in those well-minoed cartridge! of me»t Some people Vise to eat. Though Mr Brain's sausages met the taste of his customers who Sought His delicious chain*, Preferred to all polonies, saveloyi, And other foreign toys. Yet in Foxton the firm of Walsh and Howan havs found what are thus described as foreign toys **• saleable aud they are kept busy preparing- them. The eavaloy, an old authority tells us, was a highly-sea* soned dried sausage, originally made of braias, but now of young pork salted. Messrs Walsh and Howan will probably explain how theirs are made. The German is a corpulent sausage in which bacon or ham, and pork and other items are combined and is seasoned and smoked and boiled, &c, &c. In Auckland a firm there makes a speciality of manufacturing these dainties, but Messrs Walsh & Howan have a good old* fashioned recipe and guarantee their sausages as good and much cheaper than the Auckland ones. Local industry again to the front only wait* ing to be patronised. We offer to the above firm a hint, taken from an old cookery book, a gentleman of the name of Varius Heiiogabalus had the peculiar glory of first making sausages of shrimp*, crabs, oysters, prawua, and lobsters. If tho firm makes a try and suoceed we can hardly foretell what glory might not be meted out to them.