[Sca-cooks] Sausages

[Debra Hense]

Sausages
Source: Diego Granado, _Libro del Arte de Cozina_ (1599)
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)
Rellenos de diuersas maneras de al carne magra del puerco fresco

Sausages in various ways from the fresh lean meat of a pig
Take ten pounds of the said meat without bones, without skin, and
without nerves -- fat and lean -- and chop it with a knife upon a table,
adding eight ounces of ground salt, six ounces of dry sweet fennel,
four ounces of crushed pepper, one ounce of ground cinnamon,
half an ounce of chopped cloves, and mix it all very well with your hand,
adding four ounces of cold water, and mint, and chopped marjoram,
and let it all rest for four hours in a vessel of earthenware or wood in
a cool place, and take the membrane of the same pig, cleaned of
hair, and softened with warm water, and from the said  mixture with
the membrane make the sausages in the shape you wish and let
them rest for two hours in a dry  place, then roast them in the frying
pan with pork lard, or melted fatty bacon, and serve them hot.

You can stuff the intestines of the pig with the same mixture, have
first kept [the intestines] in salt, and you can cook them after two days.