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Circellos Isiciatos (Round Sausage)
Circellos Isiciatos (Round Sausage) is a traditional Ancient Roman recipe for Lucanian sausages formed into rings that are smoked, roasted and served with a thickened white wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Round Sausage (Circellos Isiciatos).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesPork RecipesAncient Roman Recipes
Original Recipe
Aliter circellos isiciatos: reples intestinum impensam isicii et circellum facies rotundum, fumas. cum miniaverit, subassas, exornas, oenogaro fasiani perfundes, sed cuminum addes.
Translation
Another: Round Sausage: Fill sausage casings with forcemeat and form into a ring then smoke it. When it has turned a cinnabar red, roast it a little. Arrange attractively on a serving dish, pour wine sauce for
pheasant forcemeat over it, but flavour it with cumin.
Modern Redaction
Ingredients:
1 batch
Lucanian Sausages shaped into a ring and smoked until red
olive oil, to brush
For the Sauce:
400ml water
200ml white wine
2 tbsp fish sauce
1/4 tsp
ground cumin
1 tbsp cornflour (originally wheat starch) whisked to a slurry with 2 tbsp water
Method:
Prepare the Lucanian Sausages, but stuff the mixture into a 30cm long sausage casing and form this into a ring before smoking. Coat the smoked sausage with olive oil, place in a roasting pan and cook for about 15 minutes in an oven pre-heated to 180°C.
As the sausage is roasting, prepare the sauce. Combine the water, wine, fish sauce and cumin in a pan. Bring to a boil then reduce to a simmer and whisk in the cornflour slurry. Return to a boil and cook, stirring constantly, until well thickened.
Arrange the sausage on a dish, pour over the sauce and serve.
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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