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Monday, August 11, 2014

FLOJO WITH MEDIEVAL SAUSAGE RECIPE

A Flabby Sausage
Photo by: Lord-Williams
Leon floxo, Eng flabby. It is used in relation to sausages. The general belief is that sausages made when raining turn flabby due to the humidity. [Pers. Memories. Slaughters Mostoles. 2000:2001:2003]

ANOTHER MEDIEVAL SAUSAGE RECIPE CREATED BY THE SPANISH MEDIEVAL CHEF

Ingredients

2 lbs pork from the shoulder joint
¼ c white wine
2 garlic cloves mashed

2 tbsp duke’s powder[1]

1 tbsp salt
While Filling the Intestine
It is Essential to Push the Meat Down
To Prevent Flabbiness
Photo by:  Lord-Williams
20” pig intestine

Preparation

Grid the meat and fat. Mix this with the wine, cloves, spices and salt. Cover the mixture and leave in a cool place or in the refrigerator for 24 hours.

Tie a knot in one end of the intestine and fill the sausage taking care that the meat is tightly packed to avoid flabbiness. Tie making sausage links and prick each link several times.

If not eaten immediately hang in a cool dry area for three months or more. Mold will form. Before using it, rub the intestine with a mixture of diluted salt and vinegar to get rid of the mold.

If eating promptly, put the sausages in the refrigerator up to one week. 

[1] See caradomo pubishedAugust 16, 2012 for recipe.

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