1 1/2 lb lean pork
8 oz pork fat, without gristle
1/2 tsp ground allspice
1 tsp salt
1 fresh-ground pepper
1 pinch dried sage or marjoram
1 oz white breadcrumbs (optional)
1 ground ginger, mace, nutmeg
1 cloves, cayenne pepper
Directions
Mince the meat and fat twice, then mix very well and season. (Fry a
teaspoon or so each time to check the flavor until you get it the way
you like it.) Add the herbs and breadcrumbs and any spices used.
Fill skins as usual. (From IRISH TRADITIONAL FOOD)
Servings: 4 servings
Basic Irish Sausages Recipe brought to you by Recipe Ideas
Categories: Irish; Meat; Sausage
The History of Recipes
It is quite feasible to trace the history of recipes far back into history, in fact as far into history as the early Egyptians, and maybe further still. However, generally, these ancient cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into Roman times around 25BC a man called Apicius created a number of documents describing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals were divided into appetizers, main meal and afters, something we still use today. Additionally, he tells us how the cooks of his times made use of many different aromatic flavours, including many that are still in use today for example basil, fennel and parsley. Moving on, we have some recipe books published in the fourteenth century - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the curry that is familiar to us all today, but instead accounts of the types of food prepared by the cooks of the rich people of that period. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the holy lands, including coriander, basil and rosemary. These new herbs and spices created an eruption in manuscripts on cooking, most of which are now in private cookery archives. During the following few centuries, the rich families of Wesstern Europe competed with each other to offer the most extravagent banquests, and consequentially the best cooks and their recipes became highly prized. Nevertheless, it was during the 19th century that cooking and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and recording recipes common in their social group. By the advent of the 1900s, cooking publications were in great demand, as a result of better eduction, more leisure time and disposable income. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Basic Irish Sausages recipe.
