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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

To Make Good Bolognese Sausage. Get twenty-five pounds of pork or veal from the haunch, without gristle or fat, and beat it as much as you can; for these twenty-five pounds of meat add in fifteen ounces of salt and one and a half ounces of ground and whole pepper; then get large intestines, clean and wash them well and fill them as tightly as you can with the meat and make them a hand's length long after the Bolognese custom; then set them to dry in smoke.

This is how a prince has them made. In truth they would be even better with two ounces more salt and half an ounce more pepper, too. And see that in these seventeen ounces of salt there is at least two ounces of the white sort, unground. Furthermore, you can make fat ones by taking half lean [meat] and half fat, adding in a good lot of fennel, but those ones are not for keeping.