The Freshest Breakfast Sausage (1808 Recipe)

We have another very special episode today! Marie Schultz, from Genesee Country Village & Museum in Mumford, NY, shares with us a very simple but absolutely delicious recipe for fresh pork sausage. Marie is a long-time historical interpretor at the village. For today’s episode, she draws upon Hannah Glasse’s 1808 book “Plain and Fancy” as well a similar recipe passed down from her great-grandmother. We hope you enjoy this! If you’re ever in the Rochester, NY, area, be sure to put Genesee Country Village & Museum on your itinerary! You won’t regret it!

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seattwa says:

They certainly do look wonderful! A bit too much sage for my taste though.

Taijess Basnaw says:

I would have never thought an inflating intestine would make me laugh

E.Kent.D says:

She was right. A little rosemary would not have hurt.

Slowpoke 53 says:

WHAT!!!!!!!!!!!! NO Nutmeg.Ha ha ha I for one am going to make these,but add a tsp of kitchen pepper from 1771.Thanks for sharing.

K Lab says:

I’d eat these  since they are made with simple ingredients vs the mystery meat and chemicals found in store bought sausages.

Zio Oren says:

I’m happy that I don’t live in the olden days! Just thinking about stuffed intestine makes me queasy.

Dana Nelson says:

Thanks Jon and Hannah, they look tasty.

James Halleluyah says:

Geez these sausages don’t look anything like the sausage I get at McDonald’s?

Adolf Hitmaker says:

18th century cooking
19th century sausage


Zach Crawford says:

I know I’ve eaten tons of sausage with the casing but man it looks weird when you see how it’s really done, or at least how it used to be done. I don’t doubt that it is tasty though.

ryoga316 says:

I remember a more sweetened version of this with salt, pepper & paprika, along with minced garlic and sugar. The sausages are then cured before frying and served with eggs and bread or rice.

inisipisTV says:

Well, you look really dapper that day.

jetwash13 says:

anybody else get the skipping video during slow motion like at 1:26?

WiglyWorm says:

Those were definitely tablespoons, not teaspoons. Just sayin. If you’re trying to make this recipe…

Helmut Prost says:

always the best videos!

George Labe-Assimo says:

Man….it’s been years since I’ve been to the Genesee Country Village. Great to know you were near my area! 🙂

maryjanenherb says:

amazing video …..always lovely work Jon and crew …..

Zarkansmay says:

this is one of the best comment sections i’ve ever seen in a video aside from shirley curry’s channel

dstarks80 says:

Didn’t know a sausage casing was a chitterling huh?

Imp Impsson says:

A friend linked this channel on facebook. So glad she did! Thank you for great content! Me and my fiance have some cooking to do! 🙂

Almost Amish says:

I stopped using casings because I found they were too tough to bite through even after cooking. Am I doing something wrong? Anyone help!

FREEUS1776 says:

This whole episode was so weirdly sexual

Mok214 says:

Just like how my grandmother used to make breakfast sausage. It is nice to see that some things never change.

the surgeon says:

wow that’s an old sausage ( ͡° ͜ʖ ͡° )

Ruben de Jong says:

Why did they so specifically say they use the inner parts for the casing? Isn’t that normal? Or did i miss something?

Cock Monkey says:

Have had Lorne Sausage in Scotland, its pretty much sausage meat made into a flat square slice then cooked. Its a good shape for sandwiches and is pretty tasty, it also works well in a Scottish breakfast. What you miss is biting into the casing but its offset by eating something a bit different.

Excellent Episode.

Jack Phoenix says:

Heyyyy hometown represent!

Love GCV.

Larry says:

Great videos! They take me back to when I was a little boy. Mrs. Schultz reminds me so much of my Dear Granny and cooked just like that,,best food I have ever eaten. Thank You and I’m off to watch more of them =)

roberto abrams says:

This is an excellent video! Im from upstate NY, but my Family was always into Bob Evans breakfast sausage’s! I love the rustic beauty surrounding 18th & early 19th Century cooking & living! This video was absolutely wonderful…Cheers

dewinmoonl says:

very cool! the sausage we make in china where I grow up uses chopped meat instead of ground meat. I much more prefer chopped meat because it has actual texture to it instead of very crumbly when you bite into it.

chenry8871 says:

We are lucky enough to live nearby Massachusetts where we can frequently visit three living history museums. The Hancock settlement was founded in 1783, now is the 750-acre Hancock Shaker Village, Old Sturbridge Village an 1830’s New England Living History Museum and Plimoth Plantation which offers powerful personal encounters with history built on thorough research about the Wampanoag People and the Colonial English community in the 1600’s. These living history museums might be helpful resource in your recipe/cooking research and or visit these other places. We will be venturing to visit Genesee Country Village & Museum in Mumford, NY. Just found out we have Coggeshall Farm Museum right here in Rhode Island we will check this one out too.

Guy Parris says:

One ca see this lady has genuine knowledge f the time period and a joy to be around

Zach Crawford says:

Excellent duds sir!

James Estrada says:

I’m surprised they didn’t use a vertical hopper with a handle press?

INTP Blog says:

This made me hungry, I went into the kitchen and cooked up some summer sausage and eggs. As a person whos background is in IT and a geek I’ve got to say I really love this channel. I really think I could get into this stuff.

Sara English says:

oh my gods… I never thought about the casings being hog intestines! ACK!

jasonhill686 says:

I live in Western New York. Could you do a series set at Old Fort Niagara and talk about the the food the would have been eaten and prepared at the Fort during the French and Indian War, and the the war of 1812?

Bill Ross says:

she is so sexy <3 marry meh plz <<

Darrell Gardner says:

Well, uncooked sausage sure does look gross..

monkey0in0a0cage says:

too much air in the sausage

Michael Fisher says:

People always tell me that I don’t want to see how the sausage is made. They’re crazy, that was delightful!

Igor Tsyhanchuk says:

Reminds me of my home country of Ukraine. I was in a poor family so we had to do most of the stuff ourselves. We never had livestock though other than chickens, the rest we got from the market

Murderdildo Trench Club says:

That’s exactly how we still make it in Romania today

CommonSenseCreations says:

where can I get a sausage stuffer like the one in the above Video?

Combat Veterans USA says:

Thanks, this sure is easy

shcbac9914 says:

very excellent!

Ryan Barbolt says:

Why is she saying receipt?

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