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Summer 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

SUMMER CHITTERLING SAUSAGES. Take the pluck of a lamb or kid and remove the membrane, and the remainder cook in water with a little salt: and when it is cooked, chop it very fine or grind it, then have six egg-yolks and powdered spices, a tablespoon of silver, and beat it all together in a bowl; then add and mix in your pluck with your egg-yolks and spices, then spread it all on the caul or membrane, and roll up in the manner of sausages, then bind slackly with thread longways, and then close-set crossways; and then roast on the grill, then remove the thread and serve. Or thus: make balls of it, that is of the membrane itself, and fry these balls in sweet pork fat.


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