Pork Sausages

Source:

Netherlands, 16th c.

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Recipe by Jennifer Marshall-Craig

Ingredients

1 lb. Ground Pork
2 Tbsp. Parsley
1 Egg, finely chopped
1/4 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
Pinch Saffron, ground
1/2 tsp. Pepper

Method

Mix spices, egg and parsley thoroughly into ground pork and stuff into casings. Alternatively, you could make into meatballs or patties and fry/bake.

Totter verckens buelingen Nemet vleesche vanden vercken dat wael is duer wassensnijter petercelye eyer hart men ontwee onder een op een banck ende dan nemet caneel gember sofferaen luttel peeper ende maect daer af poeder ende menget daer onder ende daer mede vultmense.

Pork sausagesTake pork meat that is fully grown. Cut parsley [in it]. Eggs are chopped finely on a [work]bench . The take cinnamon, ginger, saffron and a little pepper. Make it into powder and mix it in, and with this stuff [the sausages].

Published: 2013-07-02