I recall Anne Lawrie from time to time making Aberdeen Sausage. Anne was, I suppose, a simple cook, but always tasty, for the family. She was a regular cooker of a roast, beef, lamb or chicken, for Sunday lunch. In her kitchen, it was the lamb roast which raised the possibility of an Aberdeen Sausage, which would provide a tasty sandwich filling for my father’s lunches the following week. He found this item very moreish. My tastes as a child were too fastidious to accept what I would so happily have now. Suspect John was the same….
Auntie L reminds me that Granma Halley and other Auntie L were also regular makers of Aberdeen Sausage. The mincing of meats involved the cumbersome clamp mincer being attached to the kitchen bench. The boiling of the sausage for Anne’s recipe meant prior rending of an old white cotton sheet (I can still hear it!) into just the right size for rolling the sausage mince, and tying with string at each end. I am pretty sure that she used her pressure cooker for the boiling, shortening the usual 2 hours boiling.
There is no doubt that it was an Old Scots recipe, which came into Australia with many Scots migrants, so may have come into Granma’s household via Halleys, Lawries, or both.
The recipe is well described in The Schauer Australian Cookery Book, which very dilapidated book was my mother’s main recipe book. I believe either Auntie L or Auntie C gave Mum her copy when she married. The book was written by Miss Amy Shauer, with her cookery book resident in many Queensland kitchens through to the sixties. Miss Schauer’s biography is quite inspiring during the first half of the 20th century. If I was ever enquiring about a cooking question growing up Mum would always say, “Get the Miss Schauer!”
I think it is worth transcribing the whole recipe, substituting left-over lamb for beef, as that is what it was in our household (also described on Visit Dunkeld as “This is an old farmhouse recipe which used up the end of the barn”. (Isn’t that a quaint turn of phrase?)
Mince 1lb left-over lamb and 1/2lb bacon ends. Put into mixing bowl, add 1 cup of fresh breadcrumbs, 1tablespoon Worcestershire Sauce. Season with pepper and salt. Add 1 egg. 1 minced onion and carrot may be used. Mix all thoroughly together, turn onto a floured board, knead, form into a firm sausage. Place into a dry pudding cloth, roll smoothly, tie at each end, sqeezing the sausage into as small a compass as possible from each end. Tie tightly and pin cloth in the centre. (This tight rolling makes it firm for carving).
Place in a saucepan of plenty of boiling water. Simmer slowly for 1 1/2 to 2 hours. Take up, stand 5 minutes in cloth. Remove cloth carefully. Roll in dry breadcrumbs. Garnish with parsley.
The above was as Mum made it. Miss Schauer continues:
Meat such as raw minced mutton, veal, rabbit, chicke, etc., may be used instead of beef. The remains of cold corned beef are good used instead of fresh meat. Three sheep’s tongues boiled, skinned, minced and mixed in with beef or other meats is an improvement. 😳
About 1978, I bought myself a 1975 copy of The Schauer Australian Cookery Book, registered at The General Post Office, Brisbane, and printed and bound in Australia by W. R. Smith and Paterson, Kemp Place, Fortitude Valley, Brisbane, Queensland. I also bought The Schauer Australian Fruit Preserving Recipe Book, as well.