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Grind pork or other livers after they have boiled a little Then cut up pork belly to the amount of liver, and mix with two eggs, sufficient aged cheese, marjoram, parsley, raisins, and ground spices When these form a mass make balls the size of a nut, wrap in caul fat, and fry in a pan with lard They require slow and low heat — Platina, De honesta voluptate et valetudine, 1475 Fermented sausages are a form of preserved meat, and are described on p 176 Fresh and Cooked Sausages Fresh sausages are just that: freshly made, unfermented and uncooked, and therefore highly perishable They should be cooked within a day or two of being made or purchased Cooked sausages are heated as part of their production, and can be bought and eaten without further cooking for several days, or longer if they’ve been partly dried or smoked But they’re often cooked again just before eating They can be made from the usual mixture of meat and fat, or from a number of other materials that thicken on cooking The French white sausage, boudin blanc, is made from various white meats bound together with milk, eggs, bread crumbs, or flour, while the black boudin noir contains no meat at all: it’s around one-third pork fat, one-third onions, apples, or chestnuts, and one-third pork blood, which coagulates during poaching to help provide a solid matrix Liver sausage is made by cooking a blend of finely ground liver and fat Manufacturers often use soy protein and nonfat milk solids to help thicken and retain moisture Emulsified Sausages Emulsified sausages are a special kind of cooked sausage, best known in the form of frankfurters or wieners and so called for their presumed origins in Germany (Frankfurt) or Austria (Wien) Italian ...But they’re often cooked again just before eating They can be made from the usual mixture of meat and fat, or from a number of other materials that thicken on cooking The French white sausage, boudin blanc, is made... from various white meats bound together with milk, eggs, bread crumbs, or flour, while the black boudin noir contains no meat at all: it’s around one-third pork fat, one-third onions, apples, or chestnuts, and one-third pork blood,... by cooking a blend of finely ground liver and fat Manufacturers often use soy protein and nonfat milk solids to help thicken and retain moisture Emulsified Sausages Emulsified sausages are a special kind of cooked sausage, best known
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