Good Sausages
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Good Sausages". [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:

Good Sausages. Get lean pork or lean and fat veal and beat it well -and mind that there is no gristle in it; if there is ten pounds of meat, use half a pound of salt, two ounces of well cleaned fennel and two ounces of roughly ground pepper; mix everything together and let it stand for a day; then get very well cleaned intestines and stuff them with this mixture, and set the sausages to dry in smoke.



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. [Le Menagier de Paris]

[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]

sausage
pork
veal
salt
fennel
pepper


[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 "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:84>. Accessed on March 30, 2020, 9:35 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:571>. Accessed on March 30, 2020, 9:35 am.




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