Sausages (Le Menagier)
(The Goodman of Paris c.1393; trans. Eileen Power)

 TO MAKE SAUSAGES.  When you have killed your pig, take flesh of the ribs. . . and the best fat, as much of the one as of the other, in such quantity as you would make sausages; and cause it to be minced up and hashed up very small by a pastrycook.  Then bray fennel with a little fine salt, and afterwards, take your brayed fennel and mix it very well with a quarter as much [fine] spice powder; then mix it thoroughly your meat, your spices and your fennel and afterwards fill the intestines, to wit small ones.  (And know that the intestines of an old pig be better for this than those of a young one because they be larger.)  And afterwards put them to smoke for four days or more and when you would eat them, put them in hot water and boil them once and then put them on the grill. (p. 308)

 serves 6-8

2# ground pork (65%lean)           2 Tbl.  salt                             1 Tbl. fine spice powder ¹
1/4 c.  ground fennel seed             natural sausage casing

 Grind pork and fat together to yield 35-50% fat (original specifies 50%).  Combine spices at
4 parts ground fennel seed to 1 part fine spice powder.  Mix into ground pork salt to taste.  (Unfortunately, Non-fat dry milk was added as a binder by the professional sausage maker who produced our sausage)  Stuff into casings and twist into links approx 4 inches long.  Cold smoke for 8 hours to 4 days.  To cook, put in hot water and bring to a boil (30-45 minutes) then grill (or roast) till golden.

¹ FINE [SPICE] POWDER.  Take of white ginger and ounce and a dram, of selected cinnamon a quarter, of cloves and grains [of paradise] eash half a quarter of an ounce, and of lump sugar a quarter and reduce them to powder. (p. 298)

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