The Stewpot Recipe Gallery
Tatiana Pavlovna Sokolova
To Make Sausages.
(Le Menagier de Paris 1393)
When you have killed your pig, take some chops, first
from the part they call the filet, and then take some chops from the other
side and some of the best fat, as much of the one as of the other, enough
to make as many sausages as you need; and have it finely chopped and ground
by a pastry-cook. Then grind fennel and a little fine salt, and then take
your ground fennel, and mix thoroughly with a quarter as much of powdered
spices; then mix your meat, your spices and your fennel thoroughly together,
and then fill the guts, that is to say, the small gut. (And know that the
guts of an old porker are better for this purpose than those of a young
pig, because they are larger.) And after this, smoke them for four days
or more, and when you want to eat them, put them in hot water and bring
just to boiling, and then put them on the grill.
We didn't make our own sausage for this event. The source
recipe is just to demonstrate that sausage-making has changed very little
in the past 600 years.
(Editor's Note: However, a redaction
of this recipe has already been posted to this website. Enjoy!)