A STORY OF ROMANS AND THEIR SAUSAGES
I find it quite interesting that blood sausage was made and eaten as far back as 850BC. Homer wrote about the love of grilled
sausages in the Odyssey.
The Roman army wouldn’t march without their little bottles of garum(a kind of fish sauce like the kind
made in Thailand) and strings of dried and smoked sausages. Even the Romans loved their little sausages.
A cook book compiled around the 5th century and attributed to Apicius,( believed, to have been a Roman gourmet), has a recipe
of a small sausage containing blood, pine nuts, onion, hard boiled egg and leek. The Romans shared their taste for blood
pudding and other foods with every nation they conquered and all across Europe the recipes were adjusted to each region with
their own version of blood pudding and sausages. Blutwurst in Germany, blodpudding in Sweden and so on.
During the Medieval period in Eruope, sausage making blossomed and started to rapidly spread throughout region after region.
The spice trade brought exotic seasonings and different types of cooking to small populated communities and farm steads.
Vienna, Bologna, Frankfurt lent their names to some of the great sausages we still enjoy today.
The Romans in ancient times loved their alcohol. A sweet drink the Roman Soldiers were quite fond of was called Mulsum (Honeyed
Wine) that they brought to public places with them and really enjoyed the drink in the Public Baths. A simple mixture of honey
and red wine.
An ancient Roman Sausage Recipe called Lucanian was one of their favorites. Lucanian is still made today but a little
different recipe from Roman times. This is how they made Lucanian in Roman times from Nova.
The recipe calls for grinding pepper with cumin, savory, rue, parsley, condiments, bay berries and garum. Finely grind up the
meat and mix together and grind again. Mix with garum, peppercorns and plenty of fat and pine nuts; stuff in casings and then
smoke the sausages.
Just a couple of recipes I thought you would be interested in.
With the German influence in this country October has become National Sausage Month. And no wonder. The German sausages have
become popular through out the US.
Here in my great state of Texas we have OktoberFest, and WurstFest. Two of the Nationally known festivals here in Texas that
draw numerous people from around the world. Thousands of pounds of sausage and hundreds of gallons of beer are served each year
at these events.
Our Native Indians were keen on preserving their buffalo and deer, rabbit, turkey, and antelope. They learned to dry meats and
fruits and make a form of sausage called Pemmican.
Pemmican primarily was made from lean meat dried and pounded into an almost powder like consistency. Sometimes using dried
cranberry, choke berry or some other dried fruit or berry to mix with the meat. After pounding, fat was mixed in and then the
whole mixture was stored in animal skins for future use.
Some of the most famous books today will teach you start to finish how to make almost any kind of sausage, dried or cured meat.
We have recipes to make Indian style Pemmican, Jerky, dried and smoked meat and fish. A vegetarian sausage recipe is included
in almost every book on sausages.
Please don’t think making sausages is only for the outdoor man or hunter. Sausage is so easy and inexpensive to make. You can
make as little as a couple pounds for your own use or several pounds and smoke or dry it.
After a few pounds of sausage and a little hands on experience, start to experiment with different spices and herbs. Make your
Have a great time with your sausage making and please let us know how your recipes turn out.
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Thanks again for reading my blog and hope you enjoyed it.