Food archaeologist celebrates National Sausage Week

Its National Sausage Week, so to celebrate food archaeologist Alan Coxon has dug up a recipe for skinless sausages.

One of the first mentions of sausage can be traced back as far as 500 BC. The name sausage derives from the Latin "Salsus", meaning salted, a reference used to the method of preserving the meat.

The Romans used to make a pigs’ blood sausage and cook the mix in the intestines, possibly creating the first ever Black pudding as we know today.

Here is a ‘Skinless Sausage’ recipe from 1683:

Ingredients:

450g/1lb of lean mince pork
300g/11oz shredded beef suet
½ small onion minced
1 egg yolk
½ tsp dried sage
¼ tsp freshly ground nutmeg grated
½ tsp salt and black pepper
1 tblsp Alan Coxon`s mediaeval Old English "Ale-Gar"
+ A little flour for dusting.

Method:

1. Mix all the ingredients together.

2. Using a tablespoon scoop out and roll into a ball before rolling into sausage shapes, placing onto a lightly flour dusted tray.

3. Chill for 30 minutes, before grilling for frying in a lightly oiled pan.

Makes approx 14 sausages:

For more information, visit: alancoxon.com