Another Sausage*
| Categories: | Meat sausage Roman |
| Original Source: | Apicius, De Re Coquinaria |
| Secondary Source: | Vehling translation, as corrected by Rufinia |
| Cook: | Ailis inghean Muirgen |
| Meeting Date: | 2009-03-15 |
Work cooked wheat berries and finely chopped fresh meat together, pound with pepper, garum and pignolia. Fill the casings, parboil and fry with salt, serve with mustard, or you may cut the sausage in slices and serve on a round dish.
Ingredients
| lamb, deboned, with its fat | |
| cooked wheat berries, same volume as lamb | |
| pine nuts (?) | |
| fresh ground black pepper | |
| fish sauce | |
Steps
- Trim lamb for grinder, add wheat berries, pepper, pine nuts and enough fish sauce to coat the ingredients.
- Grind through fine plate of grinder. Mix for evenness.
- Stuff into casings, poach, then fry.
- Serving with salt and mustard.
Note
Wheat berries used for alica.
Mustard goes well.
Pine nuts might be not correct and they could have been used more heavily.