SC - Sausages from the Danish cookbook

[Nanna Rögnvaldardóttir]

There are several sausage recipes in the 1616 Danish cookbook; here are
three of them (more to follow later):

87. Pork sausage

Take some rice, as much as you think is enough, and wash it clean. Then take
some belly of pork, and cut it into small cubes. Mix into it whole pepper,
sweet cream and marjoram. Salt it and mix well. Fill intestines or stomach
of a pig with this and boil it well.

88. How to make small sausages

Take some fatty pork and chop it small. Add some crushed cloves, pepper and
ginger. Salt it and stuff it into large ox intestines, and make of them
sausages, each around 20 cm (8 inches) long, and hang them up to smoke. When
you want to use them, then wash them clean, and boil them with some beef or
with whole chicken. When you want to serve them, then cut them up in nice
slices and pour the broth around them. If you want to serve them whole, then
make a brown sauce from the broth.

89. Sausage in another manner

Take raw calf´s liver and good, clean pork. Chop it very small and season
generously with herbs. Whisk some eggs and add to the mixture; do not make
it too thick or too thin. Stuff this into ox intestines, but do not stuff it
too full, as it will then break when it boils. Place it in a pot full of
water. Make a sauce from the broth, or serve them as the others.

BTW, I was wondering about something: What exactly defines a chorizo
sausage? Is any Spanish/Portuguese/Latin American sausage a chorizio, or is
the term only used for certain types? And if so, which? I thought chorizos
always included some capsicum peppers - if not chilies, then at least some
sweet paprika/pimiento - but judging from Ana´s recipes, this is not the
case.

Nanna

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