Jewish Sausage, or Chorissa Recipe ingredients

To prepare this Jewish Sausage, or Chorissa Recipe, first this is used as an accompaniment to boiled fish and other dishes, and is often met with at Jewish tables. It is purchased of the Jew butchers, and is prepared in the following way: Place the chorissa in warm water, let it heat gently, and then boil for twenty minutes. Serve, surrounded with rice made ready as for curry. Jewish sausages are very good broiled in slices after the previous boiling. They should be quite cold before being put again to the fire. One authority is of opinion that they will be found more digestible, as well as pleasanter to the taste, if they are half-boiled at least before being broiled, toasted, or warmed in the oven for the table.