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Aliter Isicia II (Another Sausage II)
Aliter Isicia II (Another Sausage II) is a traditional Ancient Roman recipe for sausages made from a blend of cooked and ground spelt and minced pork flavoured with pepper and lovage and bound with eggs and ground almonds that are boiled an then roasted to colour before serving. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another Sausage II (Aliter Isicia II).
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
4
Rating: 
Tags : Pork RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter: alicam purgas et cum liquamine intestini et albamine porri concisi minutatim simul elixas. elixa tolles, pinguedinem concides et copadia pulpae, in se omnia commisces. teres piper, ligusticum, ova tria, haec omnia in mortario permisces cum nucleis et piper integro. liquamen suffundes, intestina imples, elixas et subassas, vel elixa tantum. appones.
Translation
Another [Sausage]: Rinse spelt and boil with stock and the finely-chopped white of a leek. Remove the mixture when it has boiled then mix with chopped fat and small pieces of forcemeat and mix together. Now combine, in a mortar, pepper, lovage and three eggs with small nuts and peppercorns. Combine with the wheat and moisten with stock. Fill up the casing, boil, and roast lightly [to colour]. Or, if you prefer, only boil. Serve.
Modern Redaction
Spelt is an old-fashioned form of wheat, with grains that are smaller and nuttier in flavour than common wheat. It is still grown as a crop in parts of central Europe and can be sourced from health-food shops. If you cannot find spelt, substitute pearl barley.
Ingredients:
For the Sausages:
450g minced belly pork
100g spelt or pearl barley
2 leeks, finely chopped
100g fatty bacon, chopped
2 tsp
lovage seeds or
celery seeds
60g ground
almonds
1 tsp freshly-ground
black pepper
2 eggs
2 tbsp fish sauce
200ml pork or beef stock (enough to moisten the sausage mix)
sausage casings
Method:
Wash the spelt (or pearl barley) thoroughly. Place in a pan with the leeks and just cover with water. Bring to a simmer, cover the pan and cook for about 30 minutes, or until the grains are tender and the liquid has been absorbed. Turn into a mortar and pound to a paste.
Mix the spelt paste with the minced pork, chopped almonds, ground almonds, black pepper and lovage seeds (or celery seeds). Add the eggs to bind then blend in the fish sauce before stirring in enough stock to moisten the mixture.
Use this mix to fill the casings and tie off as small sausages. Arrange the sausages in a pan, cover with water and bring to a simmer. Cover the pan and cook for 20 minutes then arrange the sausages on a baking tray and transfer to an oven pre-heated to 200°C. Roast for about 12 minutes, or until the sausages are well browned and serve hot.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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