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Isicia Ova et Cerebella (Egg and Brain Sausages)
Isicia Ova et Cerebella (Egg and Brain Sausages) is a traditional Ancient Roman recipe for sausages made from a blend of eggs, cooked brains (or corned beef), pine nuts with stock and asafoetida 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: Egg and Brain Sausages (Isicia Ova et Cerebella).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Spice RecipesPork RecipesBeef RecipesBread RecipesAncient Roman Recipes
Original Recipe
Ova et cerebella teres, nucleos pineos, piper, liquamen, laser modicum, et his intestinum implebis. elixas, postea assas et inferes.
Translation
[Sausage]: Grind eggs and [cooked] brains, pine nuts, pepper, stock and a little
laser. Fill the casings with this mixture. Boil the sausage then roast and serve.
Modern Redaction
Ingredients:
For the Sausages:
450g cooked calf or pork brains (or substitute tinned corned beef)
35g pine nuts, finely chopped (use a coffee grinder)
1 tsp freshly-ground
black pepper
pinch of
asafoetida
75g breadcrumbs
250ml pork or beef stock
1 egg
sausage casings
Method:
Finely-chop the brains (or corned beef) then mix in a bowl with the pine nuts, pepper, asafoetida and breadcrumbs. Add the egg to bind then stir 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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