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Wednesday, July 30, 2014

FIAMBRES WITH MEDIEVAL RECIPE FOR CHORIZO

Stuffing Sausage Casing
Photo by: Lord-Williams
cold cuts.

MEDIEVAL RECIPE FOR CHORIZO ADAPTED BY THE MEDIEVAL SPANISH CHEF

Ingredients

1 ¾ lb pork butt ground
½lb junk of streaky bacon  
1 tsp coarse sea salt       
1 tsp white pepper 
1 tsp macerated murri[1]
¼ c white wine[2] 
2 garlic cloves mashed     
1 tbsp fresh oregano leaves  
washed and scraped sausage casings
string for tying 
¼ c virgin olive oil   

Sausage Tied in Links
Photo by: Lord-Williams
Preparation

Mix all the ingredients in a bowl, tightly cover and refrigerate 10 hours. Soak sausage casing over night.

Stuff the mixture into sausage casings or make patties. For sausages, tie in links as per photo. 

For sausages, fill a pot with warm water. Bring it to a boil. Add the sausage and gently boil for ½ hr. Remove from water. Let dry and store in a cool place until needed.
A New Taste from the Old World
Photo by: Lord-Williams


Fry the sausage links or sausage patties in olive oil. Slice the links. Serve warm or cold.
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[1] See blog titled Almorí macerado published on August 29, 2012 for recipe.
[2] Paprika and cayenne pepper are not included as they are New World products. Wine is used instead.













3 comments:

  1. I am researching medieval sausage and was curious about your source for chorizo. I have modern receipes, but haven't been able to track down any references or recipes prior to 1600. Many thanks.

    ReplyDelete
  2. I am researching medieval sausages and was curious about your source for the chorizo recipe. I have modern recipes, but haven't found any references or recipes from before 1600.

    ReplyDelete
  3. It is a pleasure to receive your query. I cannot improve my blog without them. Presently I am muddled as to what is chorizo and what are other types of sausages. Perhaps you can enlighten me.

    Not only have I worked in several slaughters preparing sausages, which I have adapted to make the recipes with only medieval ingredients but my Spanish medieval texts have several references which I will site below.

    For what is is worth, I have made sausage recipes from Apicius, the 13th Century Al-Andalus MS, which Perry translated on internet and Sent Soví. Gitliz in his book titled A Drizzle of Honey gives a recips for sausage which I published.
    See

    APICIUS:

    SAUSAGE ADAPTED FROM APICIUS
    LUCANICAE, P 68

    CHARCUTERÍA
    ROMAN SAUSAGE ADAPTED FROM APICIUS/FLOWER. 1958:II:V:69-70

    AL ANDALUS
    Cordero
    MERGUEZ SAUSAGE ADAPTED HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #1 RECETA DE “MIRKÂS,” pp15-16

    CILANTRO
    MIRKÂS A SAUSAGE MIRKÂS WITH FRESH CHEESE ADAPTED FROM ANÓN/HUICI, AL-ANDALUS #9 CON QUESO FRESCO, p 19

    EMBUDO
    RECETA DEL MORCILLÓN SORPRENDENTE, p. 32

    ESPITO
    WHITE TAFÂYÂ WHICH IS ANOTHER KIND ADAPTED FROM HUCCI'S TRANSLATION OF ANÓN AL-ANDALUS, #135 RECETA DE TAFÂYÂ: ES OTRA CLASE, pp 92-93

    ENCALLAR
    EMPANADA ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #198 EMPANADA DE CARNE, p 126

    ESPETERA
    RECIPE FOR EGGPLANT MERQUEN SAUSAGES

    SENT SOVÍ
    BOFERA
    RELLENAR LA ESPALDA DE CARNERO DE OTRA MANERA, ADAPTED FROM SENT SOVÍ, #CXXI p 67-68

    GITLITZ
    CABAHEA SAUSAGE FROM ALMAZÁN, pp 215-216









    See

    APICIUS:

    SAUSAGE ADAPTED FROM APICIUS
    LUCANICAE, P 68

    CHARCUTERÍA
    ROMAN SAUSAGE ADAPTED FROM APICIUS/FLOWER. 1958:II:V:69-70

    AL ANDALUS
    Cordero
    MERGUEZ SAUSAGE ADAPTED HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #1 RECETA DE “MIRKÂS,” pp15-16

    CILANTRO
    MIRKÂS A SAUSAGE MIRKÂS WITH FRESH CHEESE ADAPTED FROM ANÓN/HUICI, AL-ANDALUS #9 CON QUESO FRESCO, p 19

    EMBUDO
    RECETA DEL MORCILLÓN SORPRENDENTE, p. 32

    ESPITO
    WHITE TAFÂYÂ WHICH IS ANOTHER KIND ADAPTED FROM HUCCI'S TRANSLATION OF ANÓN AL-ANDALUS, #135 RECETA DE TAFÂYÂ: ES OTRA CLASE, pp 92-93

    ENCALLAR
    EMPANADA ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #198 EMPANADA DE CARNE, p 126

    ESPETERA
    RECIPE FOR EGGPLANT MERQUEN SAUSAGES

    SENT SOVÍ
    BOFERA
    RELLENAR LA ESPALDA DE CARNERO DE OTRA MANERA, ADAPTED FROM SENT SOVÍ, #CXXI p 67-68

    GITLITZ
    CABAHEA SAUSAGE FROM ALMAZÁN, pp 215-216









    ReplyDelete