Sausages
Latin
aliter: alicam purgas et cum liquamine intestini et albamine porri concisi minutatim simul elixas. elixa tolles, pinguedinem concides, et copadia pulpe in se omnia conmisces. teres piper ligusticum oua tria; haec omnia in mortario permisces cum nucleis et piper integro. liquamen suffundes, intestina imples, elixas et subassas, uel elixa tantum appones.
English
Another way: clean the emmer grits and boil them together with fish sauce, intestine, and finely chopped white of leek. Take the boiled mixture, chop the fat, and mix in all the pieces of meat. Grind pepper, lovage, and three eggs; mix all this in a mortar with pine nuts and whole pepper. Pour in fish sauce, fill the intestines, boil them and lightly roast them, or simply serve them boiled.
Ingredients
- 500 g fatty pork shoulder, minced
- 1 large leek
- 50 g bulgur wheat
- 2 ½ tsp black peppercorns
- 1 tsp lovage leaf
- 3 eggs
- 50 g pine nuts, crushed
- 45 ml fish sauce
- 3 eggs
- Sausage skins
Method
- Finely chop the white part of the leek, and discard the greens (or save for another use)
- Add the chopped leek to a pan along with the bulgur wheat and about 150 ml of water. Bring to the boil and then simmer for a few minutes. Strain the leak and bulgur mixture and then turn out onto a baking tray to cool.
- In a large mortar and pestle, first crush the peppercorns and then add and crush the pine nuts.
- Combine all the ingredients (except the sausage skins) together in a mixing bowl. Use a sausage stuffer to stuff the sausage skins.
- Once ready to cook the sausages, place in a pan of water and bring to a simmer, cooking for about 15 minutes or until cooked through. If you like, you can then broil them briefly to give them some color