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Monday, June 8, 2015

INTESTINOS WITH 13TH CENTURY RECIPE FOR MERGUEZ LAMB SAUSAGE

Extracting Intestines from Slaughtered Pig
Photo by: Lord-Williams
During the Middle Ages, natural casings were used including the small and large intestines. Once separated from the body of the animal, fat was removed from the intestines and they were processed. This consisted of soaking them in water at 20º-24º C overnight. This tenderized the mucosa and unnecessary layers of the intestinal wall enough to be easily removed by hand leaving only the submucoa layer. Then they were taken to the river where they were cleaned on the outside and turned inside out. The inside and outside of the intestine were scalded and cleaned with rock salt, mashed garlic and vinegar and then well rinsed in water. They were stored in 40% salt until ready for use.

Each intestine is designated for a particular type of sausage stuffing. Pigs’ stomachs are filled with headcheeses. Pig rounds or small hog casings were used for chorizos and fresh sausages. Pig caps or large intestines (middles) were saved for liver sausages and salami. Pig bungs (the intestine ending at the anus) were used for liverwurst and dry sausages. Haggis was stuffed into the fore-stomachs of mutton. See casar chorizos, encallar and encañar. [Cerdo. n/d:no page numbers; ES: FAO “Small.” Dec 10, 01; Pers. Memories. Slaughters Mostoles. 2000-2001:2003; and Serradilla. 1993:42:140]

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

Ingredients

Stuffing Intestines
Photo by: Lord-Willams
1 lb mutton

1 tbsp oil
1 tbsp murri'[1]
¼ tsp pepper
1 tsp coriander seed
1 tbsp lavender
1 tsp cinnamon
¾ c muton fat

olive oil for frying

sauce:
1 tbsp vinegar
2 tbsp oil

optional:
1 c cilantro leaves
½  c mint leaves
¼ mashed onion

Preparation

Pound meat in a mortar. Grind it in a food processor and put it in a bowl for kneading. Add the remainder of the ingredients and knead for 5-10 minutes.

Put the mixture into a stuffing tube. Attached the intestine to the other end and stuff the intestine. Tie, it prick it and refrigerate until ready for use.


Heat olive oil and fry as many sausage links as desired. Slice if appropriate and serve.

For the sauce:

Heat oil. If desired, add onion, mashed in a mortar and cook until fried and translucent. Add vinegar and add chopped herbs (optional). Serve hot with sliced sausage links.
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[1] See blog titled  almorí dated August 25, 2011 for recipe.

HUICI’S TRANSALATION FROM HISPANO-ARABIC TO CASTELLANO OF 
ANÓN AL ANDALUS #1[P. 7] RECETA DEL “MIRKĀS”[1], pp 15-16
Es por lo nutritivo igual a las albóndigas y fácil de digerir, porque repicarlo lo cuece y facilita su rápida digestión. Esta ya bueno al día siguiente de hecho. Se coge carne de pierna o de paletilla de cordero y se repica hasta que se haga como las albóndigas y se amasa en una cazuela grande con algo de aceite y un poco de almorí,[2] macerado, pimiento, cilantro seco, espliego y canela. Luego se le añade la cantidad de tres cuartos de grasa, que no este picada, porque se deshace al hervirla sino cortada con cuchilla y batida sobre una tabla. Se cuece todo hasta que se deshaga y se rellenan con ello las tripas, lavadas y cosidas con aguja, con los utensilios hechos para el relleno con ello las tripas, lavada y cosidas con aguja, con los utensilios hechos para el relleno y resultan – los embutidos – pequeños o grandes. Luego se fríe en freidor con aceite dulce, y cuando está cocido se hace una salsa de vinagre y aceite y se usa caliente. Hay quien le hace la salsa con jugo de cilantro tierno, menta y un poco de jugo de cebolla majada y queso; lo cuece en una olla con aceite y vinagre y quien lo hace mezclado con cebolla y con mucho aceite hasta que se fríe y enrojece y es bueno de cualquier de estos modos que se haga.

[1] La variante mirqās, que encontraremos más adelante, indica que la pronunciación debía que ser mirgās, y hoy se conoce este plato en Argelia y Túnez con el nombre de mergāz mirgās, Véase el Manuel de bisha del malaqueño al Saqațī, edic. Colin y Lévi-Provençcal, p. 33 fin y 34, y Le traité d’Ibn ‘Abdūn, edic. Lévi-Provençal, pp 153-4, que da también su receta, aunque menos pormenorizada.
[2] Es una mezcla de harina y especias que se amasa con sal y agua y se expone al sol mucho tiempo con una manipulación complicada. Es muy usada en la cocina musulmana de Occidente y se aplica con muchas variantes y aditamentos de carne y pescado salados, atribuidos a Dioscórides. Su nombre derivado del latín muria, ha dado en español salmuera, aunque con una composición mucho menos refinada. El Diccionario de la Academia lo define como una masa de harina, sal, miel y otras cosas – sic – de que se hacen tortas, que se cuecen en el horno.



PERRY’S TRANSALATION INTO ENGLISH OF THE
ANÓN AL ANDALUS
#1 RECIPE FOR MIRKÂS (MERGUEZ SAUSAGE)
      It is as nutritious as meatballs[1] (banâdiq) and quick to digest, since the pounding ripens its and makes it quick to digest, and it is good nutrition. First get some meat from the leg or shoulder of a lamb and pound it until it becomes like meatballs. Knead it in a bowl, mixing in some oil and some murri naqî'[2]
, pepper, coriander seed, lavender, and cinnamon. Then add three quarters as much of fat, which should not be pounded, as it would melt while frying, but chopped up with a knife or beaten on a cutting board. Using the instrument made for stuffing, stuff it in the washed gut, tied with thread to make sausages, small or large. Then fry them with some fresh oil, and when it is done and browned, make a sauce of vinegar and oil and use it while hot. Some people make the sauce with the juice of cilantro and mint and some pounded onion. Some cook it in a pot with oil and vinegar, some make it râhibi with onion and lots of oil until it is fried and browned. It is good whichever of these methods you use.
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The Spanish "albondiga," meaning "meatball," is from the Arabic "al-bunduqa," meaning "hazelnut," which suggests that the original meatballs were tiny. (CP)
[2]Murri naqî' is the technical name of the variety of murri unique to Andalus. The name means "infused" or "macerated" murri.






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