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Recipe for Lucanicae
(Lucanian Sausage)

by Apicius, II, IV, 61

The recipe can be used as an apetizer for mealtimes

Lucanian sausage, may be (almost surely) an older recipe, as these sausages came from Magna Graecia and were introduced to Rome by soldiers after the first conquests in the second century BC. Notice there are substitutions... get used to it with ancient cooking... if they didn't hav eone thing, they'd use something else that was similar.

Original recipe: Lucanicae: ... Teritur piper, cuminum, satureia, ruta, petroselinum, condimentum, bacae lauri, liquamen, et admiscetur pulpa bene tunsa ita ut denuo bene cum ipso subtrito fricetur. Cum liquamine admixto, pipere integro et abundanti pinguedine et nucleis incleeis inicies in intestinum perquam tenuatim perductum, et sic ad fumum suspenditur.

Translation: Pepper is ground with cumin, savory, rue, parsley, condiments, bay berries, and garum. Finely ground meat is mixed in, then ground again together with the other ground ingredients. Mix with garum, peppercorns, and plenty of fat, and pine nuts; fill a casing stretched extremely thin, and thus it is hung in smoke.

Ingredients

  • 1 lb finely ground beef or pork belly
  • 1 t. ground black pepper
  • ½ t. cumin
  • 1 t. savory
  • 3 T parsley
  • 3 t. Garum
  • 1 t. of rue (or rosemary if rue isn't available)
  • 6 cloves or juniper berries (or laurel berries) or... 20 black pepercorns
  • 2 T Pine nuts (or ¼ c. almonds, grated if Pine nuts not avaialble)
  • 1 c. bread crumbs
  • ¼ c. beef stock
  • 1 raw egg
  • 6-12" sausage casings
  • 2 T olive oil

Preparation

  • Grind pepper and mix with cumin, parsley, condiments, bay berries, and garum.
  • Finely grind the meat then mixewith the other ingredients.
  • Mix with garum, peppercorns, and plenty of fat, and pine nuts.
  • Put a casing stretched extremely thin.
  • Smoke over a fire overnight.
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