with Spelt and Pine Nuts

This simple sausage makes a nice appetizer, but you could leave the sausages whole for an entree. This makes about six sausages the size of a bratwurst. Not having the proper equipment to stuff the filling into regular sausage casings I found they could be wrapped in cheesecloth for the parboiling stage, which may be easier for such a small recipe but you could scale it up. The mustard is an essential component for the best flavor.

• 1 lb ground pork

• 1/2 cup cooked farro or spelt

• 1/3 cup toasted pine nuts

• 1 tsp ground pepper

• 1/3 cup red wine

• 1 tsp fish sauce

Combine all ingredients in food processor, pulse to combine and blend until  you have a smooth paste but some pieces of the grain and pine nuts are still identifiable.

Form into sausage shapes, wrap in cheesecloth and tie off ends. (Or stuff into casings)  Drop into boiling water seasoned with fish sauce or salt.  Boil 10 to 15 minutes until firm. Let cool.

Remove from cheesecloth and slice. (if you have used an edible casing simply slice.) Brown in olive oil and serve with mustard. We like it best with a honey mustard.

I have worked from Apicius  Cookery and Dining in Imperial Rome, Edited and Translated by Joseph Dommers Vehling, published 1936 by Walter M Hill, Chicago, reprinted 1977 by Dover Publications, Inc, NY  This translation has been criticized on a number of, valid, points. Several other translations into English have been published more recently. However, as a Dover reprint, the Velling is perhaps the easiest to obtain and a close reading of the introductory materials will help you identify a number of his personal prejudices and work around them.

[63] ANOTHER SAUSAGE ALITER 

WORK COOKED SPELT AND FINELY CHOPPED FRESH PORK TOGETHER, POUND IT WITH PEPPER, BROTH AND PIGNOLIA NUTS. FILL THE CASINGS, PARBOIL AND FRY WITH SALT, SERVE WITH MUSTARD, OR YOU MAY CUT THE SAUSAGE IN SLICES AND SERVE ON A ROUND DISH.

Other Roman Recipes

• Carrots Apician 
• Hazelnut Saffron Sauce
• Herbed Barley
• Minted Cucumber Salad
• Mushroom Patina
• Parsnips Apician
• Sauce a la Matius

Other protein dishes..

• Ahrash of Lamb
• Cheese and Bacon Pastries
• Doucettes
• Figgy Piggy Pie
• Green Meatballs
• Cumin Chicken Pie
• Catalan Stew
• Ravioli
• Simple Salmon Pie
• French Lamb Pies