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Good sausages

A 16th century Italian Recipe, translated into English by Shannon Wanty

From Rosselli, Giovanne: Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

p8v Per fare bone salcicie. (To make good sausages.)

To make good sausages of pork, or of other meat, take the lean meat, and fat without the sinew, and cut it very small. Note that for every ten pounds of meat put in one pound of salt, two ounces of well washed fennel, and two ounces of pepper ground coarsely, and blend them well together, and leave them to stand for one day, then take well-washed whole guts, and fill them with this meat, and leave them to dry in the smoke.