Royal Saucissons, or thick sausages

Having provided Flesh of Partridges and of a fat Pullet or Capon, a little Gammon and other Bacon, and a piece of a Leg of Veal, all raw, with Parsly and Chibbols, let them be well chopt with Mushrooms and Truffles, and season'd with Pepper, Salt, beaten Spice, and a Clove of Garlick; adding also two whole Eggs, three or four Yolks and a little Milk-cream. Then roll up this Farce into thick pieces, according to the quantity that you have of it, and to the end that it may be dress'd, without breaking it, let it be wrapt up in very thin Slices cut out of a Fillet of Veal, and beaten flat upon the Dresser, for that purpose; so as the Sausages may be made at least as thick as a Man's Arm, and of a convenient length. When they are thus order'd, they must be put into an oval Stew-pan, with a great many Bards or thin Slices of Bacon at the bottom, and stopt up close; covering them with Beef-stakes, and other Bacon-Bards. Afterwards, the Pan must be set between two Fires, taking care that they be not too quick, and the Sausages must be bak'd or stew'd in this manner about eight or ten Hours. As soon as they are ready, let them be remov'd from the Fire, and left to cool in the same Pan: Then they must be carefully taken out so as none be broken, and all the Meat round about must be taken away, with the Fat: At last you may cut the Sausages into Slices with a sharp Knife, and set them in good order in a Dish or Plate, to be serv'd up cold to Table. If there be occasion to make a Galantine at the same time, with the Royal Sausages, it may be dress'd in the same Stew-pan.*****The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 242-3.*One is only limited in the size of the sausage by the piece of pounded meat [here is chicken breast] used to wrap the farce and size of the covered Stew-pan or casserole in which to cook it. I used Summer Sausage as bards. Curing salt mixed with the beaten spice would have assured the sausage's pink appearance when cooked.

Aîlerons à la Chipolata - Wings and Sausages

Scald, flame [singe] and bone your wings; trim them [I cut the little tips off to use in making broth]; crisp some bacon [I use turkey] in butter in a skillet; brown your sausages [I made homemade sausage using this recipe and ground turkey] in this butter in the pan; remove and reserve sausages and bacon and brown your wings in the flavored butter; sprinkle a spoonful of flour over the wings, add two ladles full of broth, a bay leaf, and a good pinch of pepper; braise your wings in this ragout; when your ragout is three quarters cooked, add twenty-four small onions peeled and your reserved sausages. When your wings are done, degrease your ragout, and pile your wings in the middle of a serving dish, surround with sausages and onions and a ladle of ragout. Serve hot with more ragout on the side.* * * * *Aîlerons à la Chipolata.
Vous avez des aîlerons de Poulardes échaudés bien propres; étant blanchis, vous coupez du petit lard comme pour des atelets, que vous mettez dans une casserolle, le passez à demi, y mettez les aîlerons passés, ensuite mouillez de bon bouillon; vous avez des petits oignons blanchis, & des petites saucisses à qui vous avez fait suer la graisse, que vous mettez dedans selon leur cuisson, & liez le tout d'une essence bien dégraissée & de bon gout; dressez les aîlerons le ragoût dessus, & servez.

Le Cuisinier Gascon. A Amsterdam. 1740, p. 59.