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Aliter Isicia (Another Sausage)
Aliter Isicia (Another Sausage) is a traditional Ancient Roman recipe for sausages made from a blend of cooked and ground spelt, minced pork, pepper stock and ground nuts that are boiled an then roasted to colour before serving. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another Sausage (Aliter Isicia).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Pork RecipesAncient Roman Recipes
Original Recipe
Aliter: coctam alicam et tritam cum pulpa concisa et trita una cum piper et liquamine et nucleis. farcies intestinum et elixabis, deinde cum sale assabis et cum sinape inferes, vel sic concisum in disco.
Translation
Another [Sausage]: [Take] cooked, ground, spelt and mix with chopped pork meat, pepper, stock and small nuts. Stuff the casings and boil, then salt and roast. Serve with mustard, or, if you like, slice onto a round dish.
Modern Redaction
Spelt is an old-fashioned form of wheat, with grains that are smaller and nuttier in flavour than common wheat. It is still grown as a crop in parts of central Europe and can be sourced from health-food shops. If you cannot find spelt, substitute pearl barley.
Ingredients:
For the Sausages:
450g minced belly pork
60g ground
almonds
1 tsp freshly-ground
black pepper
100g spelt or pearl barley
1 egg
2 tbsp fish sauce
100ml pork or beef stock (enough to moisten the sausage mix)
sausage casings
Method:
Wash the spelt (or pearl barley) thoroughly. Place in a pan and just cover with water. Bring to a simmer, cover the pan and cook for about 30 minutes, or until the grains are tender and the liquid has been absorbed. Turn into a mortar and pound to a paste.
Mix the spelt paste with the minced pork, ground almonds and black pepper. Add the egg to bind then blend in the fish sauce before stirring in enough stock to moisten the mixture.
Use this mix to fill the casings and tie off as small sausages. Arrange the sausages in a pan, cover with water and bring to a simmer. Cover the pan and cook for 20 minutes then arrange the sausages on a baking tray and transfer to an oven pre-heated to 200°C. Roast for about 12 minutes, or until the sausages are well browned and serve hot.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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