Grind pork or other livers after they have
boiled a little. Then cut up pork belly to the
amount of liver, and mix with two eggs,
sufficient aged cheese, marjoram, parsley,
raisins, and ground spices. When these
form a mass make balls the size of a nut,
wrap in caul fat, and fry in a pan with lard.
They require slow and low heat.
— Platina, De honesta voluptate et
valetudine, 1475
Fermented sausages are a form of
preserved meat, and are described on p. 176.
Fresh and Cooked Sausages Fresh sausages
are just that: freshly made, unfermented and
uncooked, and therefore highly perishable.
They should be cooked within a day or two of
being made or purchased.
Cooked sausages are heated as part of their
production, and can be bought and eaten
without further cooking for several days, or
longer if they’ve been partly dried or smoked.