No. 4145 — Italian Smoked Sausages
English historical translation of Molokhovets recipe No. 4145 from the 1901 Russian cookbook, retaining original methods and measures.
Take 23 pounds sinew-free pork shoulder and 4 pounds beef, chop finely and spread on a sieve in a normally warm room for twenty-four hours to dry the surface.
Cut 6 pounds upper pork fat from the nape into small pieces, salt with 12 lots dried salt and leave twenty-four hours.
Mince the dried meat finely and season with 1 pound salt, 2 lots ground black pepper, 1 lot white pepper, 2 lots cinnamon, 1 lot saltpetre, one grated nutmeg and a few drops garlic juice.
Use smooth pig casings that have been salted for several days and soaked for several hours in wine or spirits.
Turn the casings inside out, pierce with a needle, pin or wire brush, and fill firmly without bursting. Tie and hang in a cold place above freezing.
Smoke for one or two weeks with coriander or juniper branches.
Hang in an attic, brushing away mould with a brush dipped in olive oil mixed with wine or spirits.