Ancient Roman Sausage Recipes

ANCIENT ROMAN SAUSAGE

Steps:

• Notes: MISSING INGREDIENT 30 bayberries. The zaar computer won't take it.
• The original recipe read 1 tsp fresh or dried rue. The ratio of herbs is 1:3 [dried:fresh] You may also try 3 tsp of rue to 1 tsp of dried. Add to suit. ALSO NOTE: The fish sauce used is Roman Fish sauce NOT Oriental.
• Next you need sausage skins or casings. Your butcher can supply you with these.
• Process all the ingredients except the skins or casings. A food processor works.
• If you are using fresh skins, wash them and preserve in salt. Again your butcher can explain what you need to do. Ask them.
• 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.
• When finished twist each sausage into 4 lengths or your preferred segments.
• Optional but authentic:.
• Smoke the sausages. If you do not have a smoker:.
• This can be a fireplace recipe. Simply hand them above the mantle for several hours while burning wood. Use a BBQ also. Use wood chips and suspend 12 inches above the fire for at least an hour.
• To make cut up and grill over medium heat.
• When done the sausage should no longer be pink inside. Times may vary. Check a sausage to make sure.
• Modern Garum Fish Sauce Recipe:.
• Reduce the Grape Juice to 1/10 of original volume.
• Add 2 tbsp anchovy paste and oregano.
• Use as directed.
• Ancient Garum or Fish sauce Recipe.
• THIS IS NOT SUPPLIED AS A RECIPE BUT AS AN EXPLANATION OF WHAT ROMAN FISH SAUCE IS.
• Use fatty fish [i.e. sardines] and a well-sealed (pitched) container with a 26-35 quart capacity.
• Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container.
• Put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled.
• Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid From: Gargilius Martialis, De medicina et de virtute herbarum.

ROMAN SAUSAGE SANDWICH

Steps:

• In a large skillet or flat griddle over medium-high heat, saute the onions and peppers in butter for several minutes until softened.
• Place the sausages on the griddle or in the skillet next to the peppers and onions. Flatten slightly to the length of your hoagie roll.
• Cook the sausages for approximately 4 minutes per side or until the internal temperature reaches 155 degrees F on an instant-read thermometer.
• Place half of the peppers and onions on top of 2 sausage links placed side by side and top with 3 slices of provolone cheese. Repeat for second sandwich. Wait for the cheese to melt slightly. Pick up the sausage and peppers from underneath with a metal spatula and place in the hoagie rolls. Season with salt and pepper and serve with a side of marinara sauce. Enjoy!

ANCIENT ROMAN LUCANIAN SAUSAGE

Steps:

• 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. - reprinted from The Classical Cookbook