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Stuffing sausages Italian Style


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Stuffing sausages, Italian style. Grab a few pounds of meat, take out the tendons, skin it, slice it into cubes, add some bacon and salt, black pepper, mix it together and stuff the intestines, afterwards, smoke these, roast it for salads.

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