CXXV - To make cervellade (sausage) bressane
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This entry is a re-creation of a recipe from Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.), entitled "CXXV - To make cervellade (sausage) bressane". [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:

CXXV - To make cervellade (sausage) bressane. Take pounds 25 of meat of pork in which one does not have the neck / collar nor the loin or legs, but is the meat of the ribs or shoulder, or other pounds 20 and pounds 5 of fat (see note below) that is as much of the things more or less dependent on what you want to serve, and beat it well cut with a knife (mince), then have 15 ounces of cheese of candia (white or candied) and 15 ounces of salt of Sardinia or pound of salt of chioza and 6 ounces of red pepper and make that the salt and cheese are well chopped and incorporate this batter together. Take entrails (casings) and fill and let them stay of 2 of "saxone" and more that it is cold and time clear more is better (allow to dry), then put to the smoke, or put in the batter saffron and spices, but when it is more it is better in this ratio.

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


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Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
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