I'd have been surprised had it not worked
Jul. 7th, 2015 09:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe is the first of two from the war: To stuff intestines.
875 grams pork shoulder butt
35 grams parsley
3 grams fennel seed
2 grams fresh marjoram
2 grams fresh rosemary
12 grams salt
2 grams pepper
35 mm hog casings
Chop or grind meat and fat. Chop herbs. Mix meat and fat with spices and herbs. Rinse casings as needed. Knot bottom of each casing used; stuff and twist at desired lengths, piercing with a needle as necessary to fill evenly. Knot to finish.
Grill or boil and serve warm.
The herbs and spices used here are mentioned in recipe 5 from this collection to make mortadelli and comandelli, other types of sausage.
Sources: Libro della Cocina, Anonimo Toscano. Helou, Ariane trans.
What worked: They tasted good. The marjoram and rosemary came through nicely. I grilled them because I like grilled meat better than boiled. I was a bit worried that I hadn't chopped the meat sufficiently - I gave up at a certain point before everything was chopped to paste with my Knives of Snottiness, which need professional sharpening - but that did not come through in the flavor or texture. I suppose there's a lesson there.
I could have added curing salt #1 for safety, but didn't bother because they were going to be consumed in the near future. I also used 1 kg pork butt as it was a nicely-balanced piece of meat and fat. It would have been too fatty if I had added additional fat.
What didn't: I don't make fresh sausage as much anymore. It's not that I don't like it; I do. But at this point I have enough experience and guidance from other recipes that it pretty much takes a catastrophic failure for them to not work. Like forgetting to add salt, or quadrupling the pepper by mistake, or something similar. Plus there's no alchemical magic the way that cured meats have where it goes from something you don't want to eat to something wonderful and completely different.
Will I make it again? It's a good fresh sausage, so I might well.
Pork or veal intestines can be stuffed with pork fat and other meats, with spices and savory herbs, and make it like the stomach described above, tying it and piercing it; and eat it. [stuff said stomach with the aforementioned mixture and set it to cook in water and close the hole, and pierce it with a needle while it is cooking. Or you can cook it on the grill instead, and color and season it as you like.] (Anonimo Toscano, late 14th c.)125 grams pork fat
875 grams pork shoulder butt
35 grams parsley
3 grams fennel seed
2 grams fresh marjoram
2 grams fresh rosemary
12 grams salt
2 grams pepper
35 mm hog casings
Chop or grind meat and fat. Chop herbs. Mix meat and fat with spices and herbs. Rinse casings as needed. Knot bottom of each casing used; stuff and twist at desired lengths, piercing with a needle as necessary to fill evenly. Knot to finish.
Grill or boil and serve warm.
The herbs and spices used here are mentioned in recipe 5 from this collection to make mortadelli and comandelli, other types of sausage.
Sources: Libro della Cocina, Anonimo Toscano. Helou, Ariane trans.
What worked: They tasted good. The marjoram and rosemary came through nicely. I grilled them because I like grilled meat better than boiled. I was a bit worried that I hadn't chopped the meat sufficiently - I gave up at a certain point before everything was chopped to paste with my Knives of Snottiness, which need professional sharpening - but that did not come through in the flavor or texture. I suppose there's a lesson there.
I could have added curing salt #1 for safety, but didn't bother because they were going to be consumed in the near future. I also used 1 kg pork butt as it was a nicely-balanced piece of meat and fat. It would have been too fatty if I had added additional fat.
What didn't: I don't make fresh sausage as much anymore. It's not that I don't like it; I do. But at this point I have enough experience and guidance from other recipes that it pretty much takes a catastrophic failure for them to not work. Like forgetting to add salt, or quadrupling the pepper by mistake, or something similar. Plus there's no alchemical magic the way that cured meats have where it goes from something you don't want to eat to something wonderful and completely different.
Will I make it again? It's a good fresh sausage, so I might well.
