SC - Medici Archive question-sommate di Napoli- can anyone here help?

[Wanda Pease]

Lady Brighid ni Chiarain presented us with her translation of a late
Spanish millet recipe:

> Para hazer escudilla de mijo, o de panizo machado -- To make a dish of
> millet, or of chopped panic-grass
> 
> Take the millet, or chopped panic-grass, clean it of dust, and of any
> other filth, washing it as one washes semolina, and put it in a vessel of
> earthenware or of tinned copper with meat broth, and cause it to cook
> with stuffed intestines in it, or a piece of salted pig’s neck, to give it
> flavor, and when it shall be cooked, mingle with it grated cheese, and

Thanks for this recipe. It sounds interesting. Although I think I would
probably use salted or smoked pig's feet or neck (if I could find it), I'm
wondering what this "stuffed intestines" is. Would this be a sausage of
some type or something else. I can imagine lots of things intestines might
be stuffed with.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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