A new charcuterie recipe, as in "New to me"

[madbaker]

It's from a 1500 Spanish recipe book that mostly contains face creams and the like.

Receta para hacer chorizos
Carne de puerco magra y gorda picada, harina muy cernida, ajos mondados, clavos molidos, vino blanco, sal la que fuere menester. Amasarlo todo con el vino y después de masado, dejarlo en un vaso cubierto un día natural. Y después henchir las tripas de vaca o puerco, cual quisiéredes, de esta masa y ponerlas a secar al humo.

Recipe for making chorizo sausage
Minced lean and fat pork meat, well-sifted flour, peeled (cloves of) garlic, ground cloves, white wine, salt. Knead everything together with the wine and after kneading it, leave it in a covered vessel for one natural day. And then fill the intestines of a cow or pig, whichever you want, with this mixture and leave them to dry in smoke.

There's also a recipe for pork blood pudding.

Comments

[j-i-m-r.livejournal.com]

My guess is that your source is the Manual de Mujures, yes?

[madbaker.livejournal.com]

Correct!