Good pork or veal 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 boni ceruellati de porco, o de vitello giouene, cioe nelli budelli. (To make good sausages of pork, or of young calf, that is with guts.)

Take some good meat, lean without the sinew, that is thigh flesh, and some good pork or veal fat, and beat it very small, as small as possible, with knives. Then take some good aged cheese, and a little good fatty cheese, and some good spices and eggs, and at the same time some salt, as much as you need, and mix these things together diligently, and put in a little saffron, and take large pork guts, and wash them well, so finely that there is no more fat left, and fill them with this mixture, and truss them well with the said guts, and make them long, and short as you would like, and if you long to you can cook them by boiling, and not harden more than twelve days¹, will be perfect. Nevertheless according to the weather it is also possible to conserve them for fifteen days, and longer if they are well kept.

1 I think Rosselli meant to put in duodeci here, but what actually appears in the text is "duoidi".