Salchichones

This recipe comes from 'Novisimo arte de cocina,' published in 1831 by Alejandro Valdés. Spanish cookery of the early 19th century was marked by a blend of Moorish and Iberian traditions, often combining aromatic spices with familiar meats in creative forms. The cookbook catered to an audience seeking both classic Spanish flavors and new techniques, blending home-cook practicality with a dash of culinary innovation. 'Salchichones', as described here, blurs the line between sausage and fritter, presenting the home cook with a versatile, accessible dish. Its method—part sausage-making, part fritter—captures the resourcefulness typical of Spanish kitchens in a time before modern refrigeration or industrial food production.

Cooks of the 1830s would have used a heavy wooden chopping board and a broad-bladed knife for mincing the meat by hand. For mixing and kneading, a large ceramic or wooden bowl would serve. To blanch or simmer the meat briefly, a copper or cast-iron pot was standard. The logs of seasoned meat would be shaped by hand, then fried in a deep-sided earthenware or iron pan over a wood or charcoal fire. Eggs were beaten by hand with a fork or simple whisk, and for frying, rendered lard or olive oil would be heated in the pan. Spices would be freshly ground using a mortar and pestle.