Back to Real Roman Recipes
This sausage was brought back to Rome by soldiers who had served in Lucania, located in the heel of southern Italy, probably around 200 B.C.
Peppery, spicy, smoked sausages are still made in many parts of the world, from Palestine to Brazil, under names that can be traced back to Lucania. In Brazil, for example, these types of sausage are today called linguica.
Ancient Roman Lucanian Sausage Recipe
Lucanian sausages... Pepper is ground with cumin, savory, rue, parsley,
condiments, bay berries, and garum. Finely ground meat is mixed in, then ground again together with the other ground ingredients. Mix with garum, peppercorns, and plenty of fat, and pine nuts; fill a casing stretched extremely thin, and thus it is hung in smoke.
- Apicius, reprinted from A Taste of Ancient Rome
Modern Lucanian Sausage Recipe (serves six)
1 pound belly pork, minced
2 tablespoons pine kernels
20 black peppercorns
1 teaspoon chopped fresh or dried rue
2 teaspoons dried savory
1 heaped teaspoon ground cumin
1 teaspoon ground black pepper
30 bayberries (if available)
2 teaspoons chopped fresh parsley
3 tablespoons fish sauce
If you are able to smoke the sausages, drape them over a coat hanger or similar item and suspend in smoke. You can still give them a smoky flavor before grilling them. If you have an open fireplace, suspend them from the mantelpiece for a few hours while you burn wood. You can use your barbecue: Sprinkle wood chips over the coals and suspend the sausage at least 12 inches above the fire for an hour or so. Otherwise, cut them into individual sausages and grill them under a medium heat.
- Combine all the filling ingredients and mix well. Use a food processor if available.
- If you have fresh sausage skins, they will be preserved in salt and need to be washed.
- You will need about six 12-inch lengths. Tie a knot in the end of each one.
- Put a 1/2 inch plain tube in a piping bag and 1/2 fill with the mixture; do not put too much in at one time or it will be difficult to squeeze. Take the open end of the skin, pull it over the tube and push down repeatedly until the majority of the skin sits like a collar half way down the tube. Grip this with your finger and thumb and slowly release the skin as you squeeze the bag. Stop squeezing well before the skin runs out, leaving 2-3 inches of skin to allow for shrinkage. It will take some practice before you get this procedure right.
- When you have used up all the meat, twist each length of sausage into 4 even or similar segments.
- reprinted from The Classical Cookbook
A Day at the Baths |
Construct an Aqueduct |
Watering Ancient Rome
NOVA Builds a Bath |
Real Roman Recipes |
Medieval Siege |
Pharaoh's Obelisk |
Easter Island |
Roman Bath |
China Bridge |
Editor's Picks |
Previous Sites |
Join Us/E-mail |
About NOVA |
Site Map |
PBS Online |
NOVA Online |
© | Updated November 2000