The Stewpot Recipe Gallery
Gwen Catrin von Berlin
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.
3/4 lb. ground pork
1/4 lb. ground pork fat
1 1/2 teaspoon ground fennel
3/4 teaspoon salt
1/2 teaspoon poudre fort
Mix pork with fat. Mix salt and spices, then sprinkle over meat mixture.
Work the spices into the meat with your hands. Stuff into sausage casings.
They may be smoked, or simply boiled and then fried on a hot griddle to
In this case, the sausages were smoked, then boiled to make
certain they were cooked through.
More notes on sausage preparation.