Lucaniae
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Original RecipeLucaniae (from Apicius' De Re Coquinaria)Lucanicas similiter ut supra scriptum est. [lucanicarum confectio:] 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 inicies in intestinum perquam tenuatim productum, et sic ad fumum suspenditur. TranslationCrush pepper, lovage, caraway, celery seed, moisten with honey, vinegar, broth and oil; heat, bind with roux and cover the meat. Ingredients:
250g minced meat Method:Grind the pepper and mix with the cumin, bay (or juniper berries) in a pestle and mortar. Grind together and add the parsley and the Liquamen Finely grind the meat and the fat together and add the spice mixture. Next add in the pine nuts and mix well together. Spoon this mixture into the sausage skins and form sausages. Though these sausages can be used immediately, however, these sausages are meant to be soked and they are better if hot-smoked over wood chippings over night. If you don't have the means to smoke the sausages simply cook them over wood chips in a barbecue. |
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