XX - To make liver sausage
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "XX - To make liver sausage". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

XX - To make liver sausage. Seeth the liver, and the neck piece of the pig. Grate the liver finely on a grater or a little sieve so there aren't any lumps. The fat should be taken off the neck piece and be cut into small dice. The leftover meat of the neck piece should be chopped very finely. Thereafter the aforementioned liver, the fat and the meat with salt and herbs and the broth from the aforementioned liver and neck, as much as is needed, is mixed well together and stirred. Then make sausage thereof. Another way. Take the fat that was boiled off the neck and liver with some of the broth. Crush or soak barley in it overnight, then take of the aforementioned liver with salt and herbs as much as needed. Mix it all together and similarly make sausages.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

liver
sausage
pork
salt
herbs
broth
barley


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:15>. Accessed on August 19, 2019, 10:32 pm.




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