On food and cooking the science and lore of the kitchen ( PDFDrive ) 335

Grind pork or other livers after they have
boiledalittle.Thencutupporkbellytothe
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,
wrapincaulfat,andfryinapanwithlard.
Theyrequireslowandlowheat.
—Platina,Dehonestavoluptateet
valetudine,1475
Fermentedsausagesareaformof
preservedmeat,andaredescribedonp.176.
Fresh and Cooked Sausages Fresh sausages
are just that: freshly made, unfermented and
uncooked, and therefore highly perishable.
Theyshouldbecookedwithinadayortwoof
beingmadeorpurchased.
Cookedsausagesareheatedaspartoftheir
production,andcanbeboughtandeaten
withoutfurthercookingforseveraldays,or
longerifthey’vebeenpartlydriedorsmoked.


Butthey’reoftencookedagainjustbefore
eating.Theycanbemadefromtheusual
mixtureofmeatandfat,orfromanumberof
othermaterialsthatthickenoncooking.The
Frenchwhitesausage,boudinblanc,ismade
fromvariouswhitemeatsboundtogetherwith
milk,eggs,breadcrumbs,orflour,whilethe
blackboudinnoircontainsnomeatatall:it’s

aroundone-thirdporkfat,one-thirdonions,
apples,orchestnuts,andone-thirdporkblood,
whichcoagulatesduringpoachingtohelp
provideasolidmatrix.Liversausageismade
bycookingablendoffinelygroundliverand
fat.Manufacturersoftenusesoyproteinand
nonfatmilksolidstohelpthickenandretain
moisture.
EmulsifiedSausagesEmulsifiedsausagesare
aspecialkindofcookedsausage,bestknown
in the form of frankfurters or wieners and so
calledfortheirpresumedoriginsinGermany
(Frankfurt) or Austria (Wien). Italian