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To Make Chitterling sausages


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

To make chitterling sausages. Note that chitterling sausages are made with the lower gut and other large guts, the large ones are filled with the others to make regular sausages; and those small guts, when you want to make them into chitterling sausages, are split into four parts.

Item, of the bits which are split into narrow slices, make them into chitterling sausages.

Item, of the meat beneath the ribs; item faggots and other things told above of guts for black puddings. And the other things told above, of the said lower gut and others with which chitterling sausages must be filled, will be first immersed and sprinkled with half an ounce of pepper, and with a sixth of (turnip-tops? withered- flowers? hay?), ground with a little salt and dampened, all ground small, with the spices; and when these chitterling sausages are thus done and filled, you take them to be salted with the bacon and on top of the bacon.

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