Recipe by Daniel Myers

Ingredients

2 lbs. salmon

1/4 cup currants

1/4 tsp. cloves

1/8 tsp. mace

1/2 tsp. salt



Method

Remove and discard any skin from the salmon. Chop the fish finely and place in a large bowl with the remaining ingredients. Mix well and stuff into sausage casing. Put sausages into a large pot of water, bring to a boil, and simmer until internal temperature reaches 165°F. Alternately, place in baking pan with enough water to cover and bake in an oven at 350°F until internal temperature reaches 165°F - about 45 minutes.

Source [Koge Bog, Martin Forest (trans.)]: LV - To make sausage of chopped fish. If you want to make sausage of this fish then take cloves, nutmeg flowers, small raisins, saffron and mix it with each other. Make of it sausages each one finger long and put in seething water and let well seethe. When they are well cooked take them up and put over htem a brown sauce. Take thin ale, vinegar and gingerbread, let this well seethe and throw in herbs to taste. If you want it quite good take good wine and small raisins (called corinths).

Published: September 1, 2014

Home : Recipes : Menus : Search : Books : FAQ : Contact

Terms of Use & Privacy Policy

© Copyright 2020 Medieval Cookery