An old handwritten recipe for sausages filled with a creamy sauce mixture, served with a butter-based sauce.
Tie the sausages tightly and boil them, then remove and cool.
Prepare the following sauce: cook the butter, add the flour, cook for 20 minutes, then at the end add the milk and cook until thickened.
Melt the margarine, add the chopped [?], combine the two mixtures well.
Add the chopped lard and mix in.
Stuff the sausages with the mixture.
Place in a low oven and leave for 1/2 hour at 150°C.
Some words in the sauce ingredients are illegible in the original ([?]).