Lucaniae (Lucanian Sausages) is a traditional Ancient Roman recipe for smoked sausages made with minced meat, pine nuts and herbs. This is the classic Roman form of preserved meat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Lucaniae.
Lucanicas similiter ut supra scriptum est. [lucanicarum confectio:] teritur piper, cuminum, satureia, ruta, petroselinum, condimentum, bacae lauri, liquamen, et admiscetur pulpa bene tunsa, ita ut denuo bene cum ipso subtrito fricetur. cum liquamine admixto, pipere integro et abundanti pinguedine et nucleis inicies in intestinum perquam tenuatim productum, et sic ad fumum suspenditur.
Translation
Lucanian Sausages [are made using a recipe] similar to that given above. [To make Lucanian sausages:] grind pepper, cumin, savory, rue, parsley, herbs and laurel berries. Add stock, thoroughly grind the [pork] forcemeat and mix [together]. Then grind once more so that all blends well. Add stock [to moisten] then then add peppercorns, and plenty of fat and small nuts. Use this to fill the casings, extending it thinly as much as possible then hang in smoke.
Ingredients:
250g minced meat (typically pork)
½ tsp pepper
1 tsp bay (or juniper) berries
100g fat
2 tbsp liquamen (or Nam Pla)
100g pine nuts
bunch of parsley, finely chopped
1 tsp cumin seeds
sausage casings
Method:
Grind the pepper and mix with the cumin, bay (or juniper berries) in a pestle and mortar. Grind together and add the parsley and the liquamen.
Finely grind the meat and the fat together and add the spice mixture. Next add in the pine nuts and mix well together. Spoon this mixture into the sausage skins and form sausages. Though these sausages can be used immediately, however, these sausages are meant to be smoked and they are better if hot-smoked over wood chippings over night. If you don't have the means to smoke the sausages simply cook them over wood chips in a barbecue.
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