Rather than write up the whole feast as a single massive post, I'm going to do it one dish at a time. First up, fried sausages!
This is a slightly tweaked version of Peter Brears' sausage recipe (2015, p. 356), which is itself an amalgamation of three 17th-century recipes. I've increased the amount of black pepper, because I find that fatty sausages cooked in their own fat need the extra bite not to tasty greasy and gross.
- 1 kg lean pork
- 0.5 kg pork fat
- 1 tsp ground mace
- 1 tsp ground cloves
- 1 rounded tsp ground black pepper
- 2 tsp salt
- 4 tsp dried sage
Brears recommends rolling the sausage meat out into logs if one isn't using casings, but in order to fit more into the frying pans I rolled them into balls instead.
Fry the sausages over a medium heat until they are cooked through and nicely browned. I didn't add any extra fat to the frying pan, as without casings some of the fat from the meat inevitably renders out.
Yield: about 100 walnut-sized sausage balls.
These may well be the tastiest sausages I've ever eaten, and as my mother used to make her own, I've tried a lot of different kinds.
*A Pratchett-ism that has slipped into the family lexicon.
**You could of course just mince the meat by hand, but if there's a meat grinder to hand I'd use that. It's faster. Alternatively, go find a nice butcher, give them your spice blend, and ask them to grind up the meat in the right ratio with the spices.