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Lxxxiix - To Make Small sausages


This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

LXXXIIX - To make small sausages. Take fish and chop it finely. Add to it crushed cloves, pepper, ginger. Salt it and put it into large oxe-intestines. Make thick sausages each a good hand's width long and sew them up each end and hang htem in smoke. When you want to use them, then take them out clean and seethe them with dark bread or whole hens. When you want to serve them out cut them in beautiful slices and lay them around the platter. If you want to leave them whole then make a brown sauce over them.

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