Page:Browne - The Plain Sailing Cook Book.djvu/55

 BROILED OR BAKED SAUSAGE


 * MATERIALS
 * ½ pound sausage meat, or
 * ½ pound link sausages


 * UTENSILS
 * Frying-pan or pie-pan
 * Pancake-turner


 * 1) If the sausages are in skins, they should be washed, and the skins pricked at frequent intervals with a darning-needle. If sausage meat is used, it should be rolled or moulded into small balls or cakes.
 * 2) Place the sausage in a hot greased frying-pan directly over the fire, or in a pie-pan in a hot oven.
 * 3) Turn the sausage every few minutes, and when it begins to brown reduce the heat. Then cover the frying-pan or pie-pan, and cook twenty to thirty minutes, depending upon the size of the sausages or cakes.