To make Bologna sausage
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make Bologna 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:

To make Bologna sausage. Take six pounds of slightly fatty pork, & cut into slices, & put in a cloth, put it in a press to squeeze out the blood, & let sit one hour in the press until the blood is all out, then chop it coarsely, not too small, put therein four ounces of salt, an ounce of pepper, grind coarsely, one ounce of cinnamon well powdered with a fine sieve, & mix all together with the salt, & put into the meat, & take eight ounces of Spanish wine, & mix it well by hand for a half hour, when all will be incorporated into the meat, then take beef intestines that are thicker than you want the sausage, then fill with the meat as hard as possible, & have a thick eplingue at hand for always piercing the intestine, at the end that doesn't have any hole therein, & that the meat will be well compacted, then tie the intestine well closed thereon & thereon of the length that you want to have the sausage, then have a cauldron of boiling water on the fire, & put to boil the sausages in three or four boilings, & cut them apart, then hang them at the chimney five or six days until they are well dried.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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
blood
salt
pepper
cinnamon
wine
beef


[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
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[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

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Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:55>. Accessed on November 20, 2019, 5:30 pm.




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