Drunken Sausages: A Recipe for Restoration Era Meat Lovers

Yesterday, I discussed the dynamics of the aristocratic diet and common ingredients, using the backdrop of boiled sausage, an upper class recipe. My husband was delighted to try this and actually spearheaded the cooking process.

Before I start, let’s return to the original:

To boil Sausages.

Take two pounds of Sausages, and boil them with a quart of Claret Wine and a bundle of sweet herbs, and whole Cloves and Mace; then put in a little Butter, when they are enough, serve them in with this Liquor and some Mustard in Sawcers.

My father-in-law, another avowed meat eater, dubbed the recipe Drunken Sausages, a fitting title for a recipe boiled in wine.

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As I mentioned previously, sweet herbs refer to herbal mixtures and I recommend playing around with each kind to find the flavors that best fit your palate. For this recipe, we used Thyme, Rosemary, and Parsley. The beauty of Drunken Sausages is the ability to just throw the herbs in the pot of wine, no preparation needed.

 

 

Also, an important note, though not vital: We pricked the casings of the sausages with a toothpick. As old Restoration Era sausage was made with pig intestine, the liquor had an easier barrier to infuse through. We were not sure how easily the new casings would do, so to ensure the flavor infused through the membrane, four tiny stabs into the sausage made all the difference.

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The ease of the recipe, combined with the end result, likely mean my husband has found a new way to eat sausage. He’s already discussing variations with his beloved Scotch. If he tackles that version, I promise to share his adventures.

Drunken Sausages

2 lbs sausages

6 cups of wine

4 large Sprigs Rosemary

12 Sprigs Thyme

12 sprigs Parsley

10 whole cloves

1 teaspoon nutmeg

½ cup butter

  1. Combine wine with the herbs and spices in a large pot.
  2. Place sausages in the wine mixture.
  3. Bring to a simmering boil, and boil for 15 minutes.
  4. Add ½ cup of butter to the mix and continue to boil for another 15 minutes
  5. Remove and serve with a side of stone ground mustard.

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The Verdict?

“These are the best sausages I’ve ever had!”

The wine provided a full body of flavor, layered with the herbs and spices. Boiling in the alcohol truly infused strong flavor into the sausages and softened the meat to a near creamy, flavorful texture.

This recipe is already planned as a dinner party delight in the future. I suspect a Scotch Sausage recipe is in the works, as well. It’s difficult to go wrong with meat, but this one went so, so right. Success!

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