Veal Sausages
Sausage of veal, garlic, herbs, & spices - contributed by Michael Hobbes

Original recipe from Platina:

Exicium Ex Pulpa. Take the meat from a haunch of veal and cut it up finely with the soft fat or lard. Grind marjoram and parsley together. Beat the yolks of eggs together with grated cheese. Sprinkle with spices and work this into one mass and mix it all up with the meat. The cut pieces of sausage casing from pork or veal and roll up the meat mixture inside them in lumps the size of an egg. Cook them on a spit at the hearth over a slow fire; the common folk call this exicium; indeed when they are a little underdone they are more flavorful than when cooked too much. Consequently, they are slow to be digested and cause obstructions and stones. Nevertheless, this helps the heart and liver.

- Andrews, E.B. trans. Platina. De Honesta Voluptatae. L. de Aguila. Venice, 1475. St. Louis: Mallinckrodt, 1967.

Modern recipe:

  • Veal, diced
  • Bread (stale is best)
  • Eggs
  • Onions, diced
  • Garlic, diced
  • Oregano, Pepper, Anise, Salt, Marjoram, Parsley
  • Sausage Casings 
In a bowl mix the veal and spices. Next, grind the veal and spice mixture into a coarse mix. Then, grate the bread into fine crumbs then mix it with the meat. Add eggs to bind. Add diced onion and fold in well. Add olive oil as needed. Stir vigorously until well-mixed. Next carefully stuff the sausage cases with the meat mixture. When you are done, you may smoke them for future use or roast them over a fire. Before roasting, soak them in beer or barley water for flavor.

Veal Sausages is featured in Coronation Feast of H.R.H Kenna

Metric, Celsius, & Gas Mark Equivalencies

Michael Hobbes is a member of the Society for Creative Anachronism, living in Columbus, Ohio. He was recently awarded the Laurel, the SCA's highest honor for arts & sciences, for his work in cooking.

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Veal Sausages © 1998 Michael Hobbes | This page © 2000 James L. Matterer

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