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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 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.

Other versions of this recipe:

If you would make a good sausage for a salad (Das Kuchbuch der Sabina Welserin)

Recipes with similar titles:

Good Sausages (The Neapolitan recipe collection)