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

The first recipe:
10 pounds of pork - ground
1 / 4 cup salt
3 (tone's spices) small containers of fennel seed (approx 1 & 1 / 2 ounces)
1 / 8 cup of peppercorns - freshly ground
1 / 4 cup cinnamon
1 tablespoon of ground cloves.
2 (tone's spices) small containers of chopped mint
2 (tone's spices) small containers of chopped marjoram.
1 / 2 cup cold water

The second recipe:
10 pounds of ground pork
1 & 1 / 2 pounds fresh ground parmasan cheese
1 / 8 cup salt
1 / 4 cup cinnamon
1 / 8 cup fresh ground pepper
1 / 8 cup saffron (which I ground the same time as the pepper).
1 / 2 cup cold water

For both recipes: casing cups (hog casings)  - which have been
rinsed well and soaked in warm water for approx 5 to 10 minutes.

Mix spices in thoroughly with the ground (chilled - very important
- you much keep the meat very cold) pork. When your fingers are
turning blue from the cold and you absolutely cannot handle it another
second - then the spices are mixed into the meat enough.

I allowed the meat to rest (covered) overnight in the refrigerator before
stuffing into casing. I wanted to give the flavors a chance to develop.

Cover the bowl with towel and set a freezer baggie of ice on top to keep
it cold while stuffing the casings. The meat must be kept cold to keep little
nasties from growing.  Then using a sausage stuffer or meat grinder
with stuffing attachment - slide the casing onto the stuffing attachement.
Tie a knot at the end of the casing.  Prick a pin into the airbubble that forms
when you start stuffing the casing.  After filling one casing and tying off the
other end, I marked off four inch lengths and pinched and twisted to
form my links.

I then put them in the smoker to be --smoked-- for several hours (about three
I think).  Then I picked them up and plopped them into the freezer bags and
into the freezer they went.  I kept one off of each to taste.

The first recipe makes for a salt but very strong bite of hot sausage.  The second
one with the cheese and saffron was not nearly so salty, and still had a slow
bite to it.

If I were doing this again, I would greatly cut down on the salt.  I think they
used so much salt in the orginal recipe because it was meant to be a partial
preservative, and partially to kill any harmful bacteria (bad humors).  I would
probably use less pepper also.  I don't like my sausage with quite so much bite.

The first recipe turns out a wonderful reddish color, the second a yellowish
color.

Both are good as is - almost salami like in flavor. And I would add more fennel seed
to the first recipe - I know I didn't use enough but I didn't want to overdo it.

For coronation feast in two weeks - we will pull them from the freezer, heat
them up using a moist heat, and slice and serve on the first platter.  I will
also make a mild honey-mustard dip to be served with the sausage.

My weekend was busy - how was yours?
Kateryn de Develyn