www.sausagemaking.org

Hello, as a newbie I thought I'd kick off by giving you all a recipe. This is an ancient Roman sausage taken from Apicius's "DeRe Coquinaria", written late in the fourth century AD. The Romans were, as all sane people are, very fond of sausages, and this is a really tasty recipe.


1 tsp black pepper
1 tsp cummin
2 tsp of either dried savory or oregano
2 tablespoon of fresh parsley
a good pinch or rosemary
12 cloves or juniper berries
1 kg of resonably fatty minced pork or beef (25% fat)
.25 pint of crushed almonds
1 pt breadcrumbs
.25 pt stong stock (beef or chicken)
2 eggs
casings
olive oil for frying

Just grind all of the spices and dried herbs together after roasting them for ten minutes in an oven at 160C. and mix with all the other ingredients. They are easier to stuff if you rest the mix for an hour. The Romans usually made large ring-shaped bangers, but links might be easier.

Simply saute for half an hour over a low heat, turning carefully, or more authenticaly Roman, poach the sausage in water for forty minutes and brown in a very hot oven.

Very good served with leeks sauted in butter, broad beans and bread.

And a glass of wine