#84 Salsiza Bone Piglia carne magra de porcho ho de vitella magra he
grassa, he fallas battere molto bene; he guarda che non ci sia nervi;et se la
carne he .x. libre, [f° 33v] meteli meza libra de sale he onze due de finoghio
ben nettado, et due onze de pebro grossamente pistado; he miscola tute queste
cose inseam he lassa stare per uno di; dapoi tolle budella ben nettata he impele
de questa material, poi pone le salzize a sugare al fumo.
Good Sausages (#84)
Get lean pork or lean and fat veal and beat it well – and mind that there is no gristle in it; if there is ten pounds of meat, use half a pound of salt, two ounces of well cleaned fennel and two ounces of roughly ground pepper; mix everything together and let it stand for a day; then get very well cleaned intestines and stuff them with this mixture, and set the sausages to dry in smoke.
(makes 13 pounds)
10 pounds ground pork
3 pounds coarse ground fat back or pork belly
6 ounces of salt
2 ounces coarse ground fennel seed
1 1/2 ounces coarse ground black pepper
All ounce measures are in Troy ounce (1/14 of a pound). Combine all ingredients in a large container and mix GENTLY to combine. Cover with plastic wrap and refrigerate overnight.
Rinse pork casings thoroughly to clean and remove added salt. Stuff casings and twist to form links of desired size. Carefully!! cold smoke sausages at 200F for about 6 hours. If you prefer to err on safety, then hot smoke them when cooking to infuse with mild smoke flavor.
To Cook: boil for 15 minutes over high heat. Remove from water and roast at 400F until cooked through and golden, or grill over indirect heat with soaked wood chips (apple recommended) until cooked through and golden.
ORIGINAL TEXT & TRANSLATION
Scully, T. (2000). Cuoco Napoletano - The Neapolitan Recipe
Collection: a critical edition and English translation.
Ann Arbor: University of Michigan Press.)