Recipe

Secrets Of Lost Empires Lucanian Sausage From Roman Baths Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 8 months ago This sausage was brought back to Rome by soldiers who had served in Lucania, located in the heel of southern Italy, probably around 200 B.C. Prep:65m Cook:120m Servings:8	Mystic_rive
	authentic roman recipe

Does this look good? Yeah! / Nope

Fans

jencathen

antejazvic

Ingredients

Peppery, spicy, smoked sausages are still made in many parts of the world, from Palestine to Brazil, under names that can be traced back to Lucania. In Brazil, for example, these types of sausage are today called linguica.

Ancient Roman Lucanian Sausage Recipe

--------------------------------------------------------------------------------

Lucanian sausages... 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.

- Apicius, reprinted from A Taste of Ancient Rome

Directions

Modern Lucanian Sausage Recipe (serves six)

--------------------------------------------------------------------------------

1 pound belly pork, minced

2 tablespoons pine kernels

20 black peppercorns

1 teaspoon chopped fresh or dried rue

2 teaspoons dried savory

1 heaped teaspoon ground cumin

1 teaspoon ground black pepper

30 bayberries (if available)

2 teaspoons chopped fresh parsley

3 tablespoons fish sauce

sausage skins

Combine all the filling ingredients and mix well. Use a food processor if available.

If you have fresh sausage skins, they will be preserved in salt and need to be washed.

You will need about six 12-inch lengths. Tie a knot in the end of each one.

Put a 1/2 inch plain tube in a piping bag and 1/2 fill with the mixture; do not put too much in at one time or it will be difficult to squeeze. Take the open end of the skin, pull it over the tube and push down repeatedly until the majority of the skin sits like a collar half way down the tube. Grip this with your finger and thumb and slowly release the skin as you squeeze the bag. Stop squeezing well before the skin runs out, leaving 2-3 inches of skin to allow for shrinkage. It will take some practice before you get this procedure right.

When you have used up all the meat, twist each length of sausage into 4 even or similar segments.

If you are able to smoke the sausages, drape them over a coat hanger or similar item and suspend in smoke. You can still give them a smoky flavor before grilling them. If you have an open fireplace, suspend them from the mantelpiece for a few hours while you burn wood. You can use your barbecue: Sprinkle wood chips over the coals and suspend the sausage at least 12 inches above the fire for an hour or so. Otherwise, cut them into individual sausages and grill them under a medium heat.

- from The Classical Cookbook

Recent Gawkers

antejazv

debzy

notyourm

fuzzy

mbn75783

vermontd

jencathe

granma

shavayla

wdsdy

cerridwi

taelsin

Not quite what you're looking for? See more Main Dish / Pork

Or see more just like this

Comments

thepiggs 1 year, 8 months ago said:
I'm in trouble if my husband sees this. It does look very interesting and different from the ones I've made before.
Thanks for sharing this with us!

grizzlybear 1 year, 8 months ago said:
OH Yeah Buddy..I have a freezer full of pork just put 450 lb in it..I also have the other ingreatents......just got about 10 lb of pine nuts.

THANK YOU SO MUCH FOR POSTING THIS RECIPE.......Great Post