[Sca-cooks] Sausage reciped from Brekke

[Michael Gunter]

Sausage, Esicium ex Pulpa (Platina, 6:20)

(two recipes, one Medieval, one modern)



Ex coc vitulina pulpam accipito eamque vel adipe eiusdem vel cum larido
minutatim concidito. Amaracum et petroselinon contundito, vitellum ovi cum
caseo trito tudecula agitato, aromata inspargito, ex hisque corpus Unum
facito, ac omnia cum ipsa carne misceto. In omentum deinde vel porcinum vem
vitulinum tessellatim incisum hoc pulmentum ad ovi magnitudinem involvito.
Ad focum in veru lento igne deoquito. Mortanimimium suavius est. Tarde ob
hanc rem digeritur, oppilationes facit, calculum creat, cor tamen et hepar
iuvat.

Take meat from a veal haunch, and cut it up small with its own fat or with
lard. Grind marjoram and parsley together, and beat egg yolk and grated
cheese with a paddle, sprinkle on spices, make a single mass and mix
everything with the meat itself. Then wrap this mixture with pork or veal
casing, after it has been cut off in pieces to the size of an egg. Cook on a
spit at a hearth over a low fire. The common people call this sausage
Mortadella because it is surely more pleasant a little raw than overcooked.
For this reason it is digested slowly, makes obstructions, creates stone,
but nevertheless helps the heart and liver.

Ex coxa vitulina pulpam accipito:eaq; vel cum adi maracu & petroselinon
contundio: vitellu ovi cum aid pe eiusdem vel cum alrido minutatim
cocidito:Amaracu & petroselinoncentundito: vitellu oui cum cafseo trito
tudecula agitato: aromata inspargito: corpus unu facito:ac omnia cum spsa
carne misceto. In omen tu deinde vel procinum vel vitulinu tesselatim incisu
hoc pulmentu ad ovi magnitudinem involution: ad soctum in veru leto igne
deco Quito; mortadellam vulga res hoc exicium vocat:qued certe pax incite
qui nimum suavius est. Tarde ob hare rem digeritur: oppi lationes facit:
calculum ereat; cor tamen & hepar iuvat.

Take the meat from a haunch of veal and cut it up finely with the soft fat
or with lard. Grind marjoram and parsley together. Beat the yolks of eggs
together with grated cheese. Sprinkle with spices and work this into one
mass and mic it all with the meat. Then cut the pieces of sausage casing
from pork or veal and roll up the meat mixture inside them in lumps the size
of an egg. Cook them on a spit at the hearth over a slow fire; the common
folk call this exicium; indeed when they are a little undercooked they are
more flavorful than when cooked too much. Consequently, they are slow to be
digested and cause obstructions and stones. Nevertheless, this helps the
heart and liver.

Ref:

.PLATINA, on Right Pleasures and Good Health, trans. Mary Ella Milham,
Medieval and Reniassance Texts and Studies, Tempe, AZ, 1998, pgs. 278-281

PLATINA, on Right Pleasures and Good Health, trans Elizabeth Buermann
Anderws, Vol. V from the Mallinckrodt Collection of Food Classics, 1967



My redaction:

Veal 4 lb

Beef Suet 1 lb

Marjoram 2 Tbsp

Parsley 2 Tbsp

Egg Yolks 4

Grated Cheese 1 Cup

*Salt 1 Tbsp

*Water 0.5 C

Sausage Casings as needed



Mix all ingredients together, place in casings, and either grill, fry, or
bake until cooked to taste.

I have also wrapped this sausage in caul fat; it’s wonderful that way.

*Salt and water added for additional preservation and ease of mixing.

A “weak“ (i .e., undistilled) alcoholic beverage of your choice may be
substituted for the water; this being slightly sweet, a beer goes very well.
So does a white wine. I’ve done both. It’s not actually “period“,
but it’s good.



Note:

Many years ago, when I first did this, I used this recipe as a basis, but
used half pork and half veal, and used the following ingredients:

Veal 1 lb

Pork 1 lb

Marjoram 0.5 tsp

Parsley 0.5 tsp

Sage 1.5 tsp

Garlic 2 cloves or to taste

Fennel 0.25 tsp

Egg Yolks 2

Parmesan Cheese, Grated 0.5 Cup

Salt 1 tsp

Thyme 0.25 tsp

Casings

This is a good sausage recipe; it’s just not the recipe as given.








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