It’s sausage-making time
September 19, 2006
Or so they tell me. So where do I start? Well, with some pork, I guess. Anyway, the first recipe I came across was in Robert May’s The Accomplished Cook, 1685.
Take four stone of pork, of the legs the leanest, and take away all the skins, sinews, and fat from it; mince it fine and stamp it. Then add to it three ounces of whole pepper, two ounces of pepper more coarsely cracked, whole cloves an ounce, nutmegs an ounce finely beated, peter-salt, an ounce of coriander seed finely beaten, lard cut an inch long (as big as your little finger). Mingle all the foresaid together and fill beef-guts as full as you can possibly; and as the wind gathers in the gut, prick them with a pin and shale them well down with your hands. . . . This is the most excellent way to make Bolonia sausages, being carefully filled and tied with pack thred and smoaked or smothered three days that will turn them red; then hang them in some cool cellar or higher room to take the air.
That sounds simple enough. Perhaps Admin over at Riverside Rambles would be a good one to test the recipe.
Belated attribution: Jefferey Kacirk first discovered this recipe for his Forgotten English Calendar.
Dave, remembering how good such high grease food used to taste.
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I’d be more than willing to test the recipe if I weren’t allergic to pork. If I eat more than a few ounces of either pork or beef I break out in hives for the next six hours. An unpleasant experience which I have endured many times.
I satisfy my protein needs with poultry and fish.
Yeah, forgot about that. Well, you could just kill the hog, clean the guts and mail them to Linda. Maybe she could take it from there.