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with the membrane or with the intestines, adding to the quantity of
ten pounds of meat, a pound and a half of cheese of Parma, or of
Pinto, and an ounce and a half of chopped cinnamon, and another
ounce and a half of ground pepper, and an eighth of saffron, and
half a glass of cool water, and three ounces of salt, and everything
being well mixed, make the sausages with the membrane or the
intestines, and cook them as we have said.


Redaction

2 pounds ground pork
2 tsp salt
2-1/3 tsp. fennel seed, ground
1-3/4 tsp. coarsely ground black pepper
1/2 tsp. ground cinnamon
1/4 ground cloves
1/2 tsp. dried marjoram
1/2 tsp. dried mint
2 TBS water
sausage casings

Mix all the ingredients well.  Refrigerate for at least 4 hours.  Stuff
into casings or shape into patties.  Refrigerate for a day or two. Fry
the sausages in a frying-pan and serve hot.

Notes:

I translated "rellenos" (which means "filled") as sausages, because
that is the closest English word that really describes them.

I used about 1/2 of the recommended seasonings, as I found full-
strength to be overpowering and inedible.  I did not wait two days to
cook the sausages.  It is my perception that the sausage I ate
tonight was less spicy than the one I ate immediately after making
the mixture.  I suspect it mellows as it sits.

I have not yet tried the variant with cheese, though it certainly
sounds interesting.  Since it has no fennel and less pepper than
the first mixture, I would expect it to have a milder flavor.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net