The Stewpot Recipe Gallery
Lucanian Sausages (Apicius)
Lucanicae: … Teritur piper, cuminum, satureia, ruta,
petroselinum, condimentum, bacae lauri, liquamen, et admiscetur pulpa bene
tunas ita ut denuo bene cum ipso subtrito fricetur. Cum liquamine
admixto, pipere integro et abundanti pinguedine et nucleis incies in intestinum
perquam tenuatim perductum, et sic ad fumum suspenditur.
Translation: [Lucanian Sausages: … Pepper
is ground with cumin, savory, rue, parsley, condiments, bay berries, and
garum. Finely ground meat is mixed in, then ground again together
with the other ground ingredients. Mix with garum, peppercorns, and
plenty of fat, and pine nuts; fill a casing stretched extremely thin, and
thus it is hung in smoke. [Giacosa, p. 182]
One pound pork and pork fat, mixed (approx 70% lean)
1/4 teaspoon ground pepper
3/4 teaspoon ground cumin
1 teaspoon winter savory, dried, or 1 T. fresh
1/4 teaspoon ground juniper berries
1 teaspoon Thai fish sauce (garum)
1 T. fresh parsley (3-4 sprigs)
2 T. pine nuts, very coarsely chopped
Cut meat and fat into chunks and place in a bowl. Sprinkle
with pepper, cumin, savory, juniper berries, and fish sauce. Mix
with hands so that all chunks are well-coated with spice mixture.
Break stems from parsley, and break each sprig into 3-4 pieces. Add
to meat mixture and toss. Put meat mixture through meat grinder,
or grind with a food processor. Mix in pine nuts and stuff into sausage
casings. Finished sausages may be grilled, boiled, roasted, or smoked.
Number of Servings
Makes 8-10 small sausages.
Note that rue is omitted from this recipe, due to possible
health concerns. Bay berries were unavailable, so juniper berries
were substituted, as they appear in other meat recipes in Apicius.
I was unable to determine what “condiments” are referred to, so they were
I originally attempted to make this recipe without chopping the pine
nuts first, but they clogged my modern sausage-stuffing equipment.
Therefore, I recommend either chopping the nuts before adding them, or
planning to re-grind the sausage mixture after adding them (which is what
I ended up doing).
The original recipe calls for additional pepper, in the form of whole
peppercorns, but after cooking a sample, my tasters agreed that it did
not need any additional seasonings. Pepper fans may feel free to
add a few whole peppercorns to the mixture before stuffing the sausage
into the casings.
Giacosa, Ilaria Gozzini (Herklotz, Anna, translator). A Taste
of Ancient Rome. The University of Chicago Press, Chicago and
London, 1992. ISBN 0-226-29032-8.
Vehling, Joseph Dommers (translator). Apicius: Cookery and
Dining in Imperial Rome. Dover Publications Inc., New York, 1977.
Date Of Redaction