and/or smoked to varying degrees in order to
keep for a few days or indefinitely. The meat
and fat may be chopped into discrete pieces of
varying size, or they may be disintegrated,
blended together, and cooked into a
homogeneous mass. And the sausage may
either be mostly meat and fat, or it may
include a substantial proportion of other
ingredients.
Early Sausage Recipes
Lucanians
Pound pepper, cumin, savory, rue, parsley,
seasoning, bay berries, and liquamen
[salted fish sauce], and mix with well-
pounded flesh, grinding both together. Mix
in liquamen, whole peppercorns, plenty of
fat and pine-nuts, force into an intestine
stretched thinly, and hang in smoke.
— Apicius, first few centuries CE
Liver Sausage (Esicium ex Iecore)