Herb Omelette Sausage
Wulfric of Creigull,
OL
Another Preparation. Take cleaned intestine, washed and scraped in cold and hot water; and
salt it; then wash it again with water. Take beaten eggs, grated cheese,
saffron, spices and savory herbs minced and ground in a mortar; and put them in
a platter or bowl, and mix together; and fill it, and set it to boil until it
is well cooked. And when this is done, put it on a spit, or on the grill; and
serve it. (Anonimo
Toscano, late 14th c.)
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6 large eggs (350
g in shell)
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2 g pepper, ground
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150 g Parmesan cheese
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2 g fennel seed, crushed
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150 g Fontina cheese
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75 g stemmed parsley
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8 threads saffron
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2 g fresh marjoram
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225 g onion, minced
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2 g fresh rosemary
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60” length 35 mm hog casings
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Grate the cheeses and grind the parsley,
marjoram, and rosemary. Mix in the eggs
and remaining ingredients. Rinse 35mm
hog casings as needed. Double-knot the
bottom of each casing used; ladle filling into casings, only filling halfway –
the egg mixture will expand during cooking.
Carefully spread out the filling evenly inside the casing and tie a loop
of twine on each end to make the cooking process easier.
Bring a large skillet of water to a low
simmering boil. Carefully ease in the
filled sausage. Reduce heat to low and
simmer for 20-30 minutes until set; the interior temperature should be 160º F. Flip once halfway through if the sausage is not
fully submerged. Remove, drain, and gently
pat dry. Grill over medium heat to brown
and serve warm.
The onion,
herbs, and spices used here are mentioned in recipe 5 from this collection to
make mortadella and comandelli, other types of sausage. Parmesan and Fontina are both cheeses
with a long documented history that can be grated.
Sources
Libro della Cocina,
Anonimo Toscano. Helou, Ariane trans.
Butcher &
Packer for sausage casings (www.butcher-packer.com)
Facebook: Saluminati group
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