White sausages

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p96r A fare ceruellati bianchi. (To make white sausages.)

Take a glass of milk, twelve egg whites, and two pounds of grated fatty cheese, and half a pound of starch flour, and put it in a bowl, and beat if well together, with a pound of sugar, and a pound of washed grapes, and an ounce of cinnamon, and a quarter of ground pepper, and mix them well together, and have your guts well washed, and make your sausages as long as you would like, and then put them in a cauldron of water, and give them a good goil, and then let them cool, and fry them in grease.