From Apicius:Grind pepper, cumin, savory, rue, parsley, herbs and laurel berries. Add stock, thoroughly grind the [pork] forcemeat and mix [together]. Then grind once more so that all blends well. Add stock [to moisten] then then add peppercorns, and plenty of fat and small nuts. Use this to fill the casings, extending it thinly as much as possible then hang in smoke.
- 250 grams minced meat
- ½ teaspoons pepper
- 1 tsp bay berries (juniper berries can be used as a substitute)
- 100 grams fat
- 2 tablespoons garum(nam pla or anchovy paste can be used as a substitute)
- 100 grams pine nuts
- 1 bunch of parsley (finely chopped)
- 1 teaspoon cumin seeds
- sausage skins (they may be preserved in salt, so wash them before use)
- Grind the pepper, cumin and bay berries in a pestle and mortar.
- Mix in the parsley and the garum.
- Have the meat and fat finely ground. When done, mix in the spice mixture.
- Spoon the resulting concoction into the sausage skins to create the sausages.
- The sausages can be used immediately, but are mean to be smoked. The best method is to hot-smoke them over a wood-chip fire. Alternatively, burn wood chips in a barbecue, hang the sauges at least 12 inches above the firem and let them smoke. This method takes about an hour.
- Serve hot and enjoy!
Roman soldiers returning from Lucania (a region located on the "heel" of southern Italy) around 200 B.C. brought this sausage back with them. Today, variations of this sausage are popular all over the world.