Sausages
aliter: coctam alicam et tritam cum pulpa concisa et trita una cum piper et liquamine et nucleis. farcies intestinum et elixabis, deinde cum sale assabis et cum senapi inferes, uel sic concisum in disco.
Another way: [take] emmer groats, cooked and pounded, together with meat that has been chopped and pounded, along with pepper, fish sauce, and pine nuts. Stuff a gut [casing] and boil it, then roast it with salt and serve with mustard; or serve it thus, sliced up on a dish.
Ingredients
- 500 g fatty pork shoulder, minced
- 40 g pine nuts, crushed
- 40 g bulgur wheat
- 30 peppercorns, ground
- 45 ml fish sauce
- Sausage skins
- Mustard, for serving
Method
To make the sausages, first put the bulgur wheat in some warm water for 30 minutes. Strain and combine with the remaining ingredients. Prepare the sausage skins and stuff with the filling to create small sausages.
To cook the sausages, place in a saucepan with water and boil for about 10 minutes, or until cooked through. Place under the broiler and broil until golden, then serve with mustard.