Some medieval Catalan-Italian (Neopolitan) sausage recipes
Posted: Wed May 25, 2011 8:56 amCatalan Italy (roughly c. 1475) – Recipes from Cuoco Napoletano
Cirvelato de Carne de porco ho de vitella
Piglia de la carne de la cossa de quisti animali cum del grasso suo, he tagliala minuta che sia bene batuta cum lo cultello; dapoi piglia bono caso permesano et del caso che sia fresco he grasso, he bone specie, tre ho doi ova fresca secondo la quantita de la carne, he miscola ogni cosa simul cum un poco de zaffrano; poi piglia budelle grosse como la usanza he fa che siano bene nette che non li resta niente del grasso, he impeli de questa materia, he stringela molto bone in le budella he falle longe ho curte como ti piace; et coceli alesso; et in perfectione serano per dui giorni.
83. Cirvelato of Pork or Veal.
Get meat from the haunch of these animals along with their fat and cut it up small, so it can be well beaten with the knife; then get good Parmesan cheese and new fat cheese, good spices and three or two fresh eggs depending on the amount of meat, and mix all this together with a little saffron; then get large intestines as are normally used, clean them thoroughly so that no fat is left, stuff them with this mixture and pack it tightly into the intestines, making them as long or as short as you like; cook them by boiling; they will not be finished for two days.
Salsize bone
Piglia carne magra de porcho ho de vitella magra he grassa, he falla battere molto bene; he guarda che non ci sia nervi; et se la carne he .x. libre, meteli meza libra de sale he onze due de finoghio ben nettado, et due onze de pebro grossamente pistado; he miscola tute queste cose insema he lassa stare per uno di; dapoi tolle budella ben nettata he impele de questa materia, poi pone le salzize a sugare al fumo.
84. Good Sausages.
Get lean pork or lean and fat veal and beat it well – mind that there is no gristle in it; if there is ten pounds of meat, use half a pound of salt, two ounces of well cleaned fennel and two ounces of roughly ground pepper; mix everything together and let it stand for a day; then get very well cleaned intestines and stuff them with this mixture, and set the sausages to dry in smoke.
Per Fare Fare boni Salsizoni Bulignesi
Habi .xxv. libre de carne de porco ho de vitella sensa nervi de la cossa, he senza grasso, he falla batere quanto potrai; et in queste vinticinque libre de carne ponerai quindeci onze de sale he una onza he meza de pipero rotto he sano; poi habi budella grossa, he falle molto bene netate he ben lavare, he impile de questa predita carne tanto strettamente quanto potrai, he falli longi uno palmo alla usanza bulignesa; poi poneli al fumo a sugare.
Ad questo modo li face a fare uno Principe. Vero he che hancho meglio seriano ponerli due onze de sale piu he meza onza de pipero hanco piu. Et fare che saltem de queste .xvii. onze de sale ci ne fusse due onze del bianco sano.
Ed ancora ne potrai fare de li grassi pigliando mezo magro he mezo grasso, agiongiendoli finoghio assai, ma questi non sono per conservare.
87. 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 ahnd’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 and half fat, adding in a good lot of fennel, but those ones are not for keeping.
Sources:
Scully, Terence, ed. Cuoco Napoletano : The Neapolitan Recipe Collection (New York, Pierpont Morgan Library, MS Bühler, 19). Ann Arbor: University of Michigan Press, 2000.
Cirvelato de Carne de porco ho de vitella
Piglia de la carne de la cossa de quisti animali cum del grasso suo, he tagliala minuta che sia bene batuta cum lo cultello; dapoi piglia bono caso permesano et del caso che sia fresco he grasso, he bone specie, tre ho doi ova fresca secondo la quantita de la carne, he miscola ogni cosa simul cum un poco de zaffrano; poi piglia budelle grosse como la usanza he fa che siano bene nette che non li resta niente del grasso, he impeli de questa materia, he stringela molto bone in le budella he falle longe ho curte como ti piace; et coceli alesso; et in perfectione serano per dui giorni.
83. Cirvelato of Pork or Veal.
Get meat from the haunch of these animals along with their fat and cut it up small, so it can be well beaten with the knife; then get good Parmesan cheese and new fat cheese, good spices and three or two fresh eggs depending on the amount of meat, and mix all this together with a little saffron; then get large intestines as are normally used, clean them thoroughly so that no fat is left, stuff them with this mixture and pack it tightly into the intestines, making them as long or as short as you like; cook them by boiling; they will not be finished for two days.
Salsize bone
Piglia carne magra de porcho ho de vitella magra he grassa, he falla battere molto bene; he guarda che non ci sia nervi; et se la carne he .x. libre, meteli meza libra de sale he onze due de finoghio ben nettado, et due onze de pebro grossamente pistado; he miscola tute queste cose insema he lassa stare per uno di; dapoi tolle budella ben nettata he impele de questa materia, poi pone le salzize a sugare al fumo.
84. Good Sausages.
Get lean pork or lean and fat veal and beat it well – mind that there is no gristle in it; if there is ten pounds of meat, use half a pound of salt, two ounces of well cleaned fennel and two ounces of roughly ground pepper; mix everything together and let it stand for a day; then get very well cleaned intestines and stuff them with this mixture, and set the sausages to dry in smoke.
Per Fare Fare boni Salsizoni Bulignesi
Habi .xxv. libre de carne de porco ho de vitella sensa nervi de la cossa, he senza grasso, he falla batere quanto potrai; et in queste vinticinque libre de carne ponerai quindeci onze de sale he una onza he meza de pipero rotto he sano; poi habi budella grossa, he falle molto bene netate he ben lavare, he impile de questa predita carne tanto strettamente quanto potrai, he falli longi uno palmo alla usanza bulignesa; poi poneli al fumo a sugare.
Ad questo modo li face a fare uno Principe. Vero he che hancho meglio seriano ponerli due onze de sale piu he meza onza de pipero hanco piu. Et fare che saltem de queste .xvii. onze de sale ci ne fusse due onze del bianco sano.
Ed ancora ne potrai fare de li grassi pigliando mezo magro he mezo grasso, agiongiendoli finoghio assai, ma questi non sono per conservare.
87. 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 ahnd’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 and half fat, adding in a good lot of fennel, but those ones are not for keeping.
Sources:
Scully, Terence, ed. Cuoco Napoletano : The Neapolitan Recipe Collection (New York, Pierpont Morgan Library, MS Bühler, 19). Ann Arbor: University of Michigan Press, 2000.