Wulfric's Herb Omelette Sausage from 2016 WCCS

Herb Omelette Sausage

Wulfric of Creigull, OL

Another Preparation.  Take cleaned intestine, washed and scraped in cold and hot water; and salt it; then wash it again with water. Take beaten eggs, grated cheese, saffron, spices and savory herbs minced and ground in a mortar; and put them in a platter or bowl, and mix together; and fill it, and set it to boil until it is well cooked. And when this is done, put it on a spit, or on the grill; and serve it.  (Anonimo Toscano, late 14th c.)

6 large eggs (350 g in shell)

2 g pepper, ground

150 g Parmesan cheese

2 g fennel seed, crushed

150 g Fontina cheese

75 g stemmed parsley

8 threads saffron

2 g fresh marjoram

225 g onion, minced

2 g fresh rosemary

60” length 35 mm hog casings

Grate the cheeses and grind the parsley, marjoram, and rosemary.  Mix in the eggs and remaining ingredients.  Rinse 35mm hog casings as needed.  Double-knot the bottom of each casing used; ladle filling into casings, only filling halfway – the egg mixture will expand during cooking.  Carefully spread out the filling evenly inside the casing and tie a loop of twine on each end to make the cooking process easier.

Bring a large skillet of water to a low simmering boil.  Carefully ease in the filled sausage.  Reduce heat to low and simmer for 20-30 minutes until set; the interior temperature should be 160º F.  Flip once halfway through if the sausage is not fully submerged.  Remove, drain, and gently pat dry.  Grill over medium heat to brown and serve warm.

The onion, herbs, and spices used here are mentioned in recipe 5 from this collection to make mortadella and comandelli, other types of sausage.  Parmesan and Fontina are both cheeses with a long documented history that can be grated.

Sources

Libro della Cocina, Anonimo Toscano. Helou, Ariane trans.

Butcher & Packer for sausage casings (www.butcher-packer.com)

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