23 If you would make a good sausage for a salad
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "23 If you would make a good sausage for a salad". [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:

23 If you would make a good sausage for a salad. Then take ten pounds of pork and five pounds of beef, always two parts pork to one part of beef. That would be fifteen pounds. To that one should take eight ounces of salt and two and one half ounces of pepper, which should be coarsely ground, and when the meat is chopped, put into it at first two pounds of bacon, diced. According to how fat the pork is, one can use less or more, take the bacon from the back and not from the belly. And the sausages should be firmly stuffed. The sooner they are dried the better. Hang them in the parlor or in the kitchen, but not in the smoke and not near the oven, so that the bacon does not melt. This should be done during the crescent moon, and fill with the minced meat well and firmly, then the sausages will remain good for a long while. Each sausage should be tied above and below and also fasten a ribbon on both ends with which they should be hung up, and every two days they should be turned, upside down, and when they are fully dried out, wrap them in a cloth and lay them in a box.

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]

To Make Sausages. When you have killed your pig, take some chops, first from the part they call the filet, and then take some chops from the other side and some of the best fat, as much of the one as of the other, enough to make as many sausages as you need; and have it finely chopped and ground by a pastry-cook. Then grind fennel and a little fine salt, and then take your ground fennel, and mix thoroughly with a quart of powdered spices; then mix your meat, your spices and your fennel thoroughly together, and then fill the guts, that is to say, the small gut. (And know that the guts of an old porker are better for this purpose than those of a young pig, because they are larger.) And after this, smoke them for four days or more, and when you want to eat them, put them in hot water and bring just to boiling, and then put on the grill. []

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

sausage
pork
beef
salt
pepper
venison

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:23>. Accessed on April 19, 2024, 1:19 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:571>. Accessed on April 19, 2024, 1:19 am.