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Good sausages

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Good Sausages. Get lean pork or lean and fat veal and beat it well -and mind that there is no gristle in it; if there is ten pounds of meat, use half a pound of salt, two ounces of well cleaned fennel and two ounces of roughly ground pepper; mix everything together and let it stand for a day; then get very well cleaned intestines and stuff them with this mixture, and set the sausages to dry in smoke.


Recipes with similar titles:

To Make Sausages (Le Menagier de Paris)

Links to modern interpretations:

Grene Boke  

Sausage with Fennel
Kristen Wright
Grene Boke

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