Salchicas for Summer*
| Categories: | 16th century Meat sausage Spanish |
| Original Source: | Diego Granado, Libro del Arte de Cozina |
| Secondary Source: | |
| Cook: | Zohane Faber |
| Meeting Date: | 2006-11-12 |
Take a piece of veal, from the shoulder or the leg, and if it were from the shoulder, remove those nerves, and chop the veal very well with a good piece of bacon, and chop it all together, and take your sheep intestines and wash them very well with your water and salt, and season the meat very well with pepper, ginger and nutmeg, and little clove, because it is bitter, and a little fennel, breaking it, and first clean it, and cast it into this same meat, and stuff it inside the intestines, and tie them like salchicas, and then roast them and garnish them with small boneless loins of mutton upon a sop, or however the official desires.
Ingredients
| 1 lb. | veal for stew |
| 1/2 lb. | bacon |
| sausage casings | |
| 1/2 tsp. | pepper |
| 1/2 tsp. | ginger |
| 1/2 tsp. | nutmeg |
| 1/4 tsp. | clove |
| 1 Tbs. | fennel seed, crushed |
Steps
- Grind meat and spices together, stuff into casings, then broil for 10 minutes, flip them, and broil for about 10 more minutes, to an internal temperature of 160°.
Note
All seasonings could be increased with benefit.