Circellos Isiciatos (Round Sausage) is a traditional Ancient Roman recipe for Lucanian sausages formed into rings that are smoked, roasted and served with a thickened white wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Round Sausage (Circellos Isiciatos).
Aliter circellos isiciatos: reples intestinum impensam isicii et circellum facies rotundum, fumas. cum miniaverit, subassas, exornas, oenogaro fasiani perfundes, sed cuminum addes.
Translation
Another: Round Sausage: Fill sausage casings with forcemeat and form into a ring then smoke it. When it has turned a cinnabar red, roast it a little. Arrange attractively on a serving dish, pour wine sauce for pheasant forcemeat over it, but flavour it with cumin.
Modern Redaction
Ingredients:
1 batch Lucanian Sausages shaped into a ring and smoked until red
olive oil, to brush
For the Sauce:
400ml water
200ml white wine
2 tbsp fish sauce
1/4 tsp ground cumin
1 tbsp cornflour (originally wheat starch) whisked to a slurry with 2 tbsp water
Method:
Prepare the Lucanian Sausages, but stuff the mixture into a 30cm long sausage casing and form this into a ring before smoking. Coat the smoked sausage with olive oil, place in a roasting pan and cook for about 15 minutes in an oven pre-heated to 180°C.
As the sausage is roasting, prepare the sauce. Combine the water, wine, fish sauce and cumin in a pan. Bring to a boil then reduce to a simmer and whisk in the cornflour slurry. Return to a boil and cook, stirring constantly, until well thickened.
Arrange the sausage on a dish, pour over the sauce and serve.
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