Procure a pound of Cambridge sausages, and twist each into three balls; put these into boiling water merely to scald them sufficiently so as to remove the skin. Line a pudding-basin with suet-paste, fill it with the sausages, and pour the following preparation over them; viz.,—chop an onion and two sage-leaves, and fry them with a bit of butter in a small stewpan, add a dessert-spoonful of flour and an equal proportion of Crosse and Blackwell's Oude sauce, and a little salt, stir it over the fire until it boils; and having poured it on the sausages, cover the pudding with paste in the usual way; steam it for an hour and a half, and serve.