Botellum (Small Black Puddings) is a traditional Ancient Roman recipe for, what is effectively, a Roman black pudding of a blood and forcemeat mixture with eggs, pine nuts, onions and leeks that are stuffed into casings and boiled to cook. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Small Black Puddings (Botellum).
Botellum sic facies: sex ovi vitellis coctis, nucleis pineis concisis, cepam, porrum concisum, ius crudum misces, piper minutum, et sic intestinum farcies. adicies liquamen et vinum, et sic coques.
Translation
Small Black Puddings are Made Thus: Take the yolks of six hard-boiled eggs, chopped pine nuts, onion and sliced leeks, and mix with blood [and forcemeats]. Add ground pepper and fill the casing with the stuffing. Cook in stock and wine.
Modern Redaction
Ingredients:
For the Sausages:
6 hard-boiled egg yolks
35g pine nuts, finely chopped (use a coffee grinder)
1 onion, finely hopped
80g leeks, finely chopped
100ml (about) blood (enough to moisten the ingredients)
225g minced beef or pork (or a mixture)
1 egg
60g breadcrumbs
1/2 tsp freshly-ground black pepper
sausage casings
To Cook:
300ml pork or beef stock
150ml red wine
Method:
Chop the hard-boiled egg yolks finely then mix in a bowl with the pine nuts, onion and leeks. Stir in he breadcrumbs and add enough blood to moisten. Now work in the minced meat and the black pepper. Add the raw egg and work together to bind.
Use this mixture to fill the casings and tie off as small sausages. Combine the stock and wine in a pan then bring to a simmer and add the sausages. Cover the pan and cook gently for about 30 minutes, or until the sausages are cooked through. Serve hot.
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