Lucanicae – Ancient Roman Grilled Sausages from Apicius

This dish was served as part of the Push for Pennsic 2004 – Early Roman Feast.

Lucanicae – Grilled Roman Sausages

Course: Gustum (Appetizer)
Origin: Ancient Rome
Served: Warm or Room Temperature
Event: Push for Pennsic 2004 – Early Roman Feast

Historical Background

Lucanicae, the seasoned sausages of Roman origin, were named after the region of Lucania in Southern Italy. Roman soldiers are said to have learned the technique of stuffing spiced meat into casings from the Lucanians. These sausages are the ancestors of modern varieties such as Italian luganega and Spanish longaniza.

Did You Know?
The Roman author Varro writes: “Lucanicae are so called because soldiers learned to prepare them from the Lucanians: they stuff minced meat into casings made from intestines, along with various seasonings.” – Varro, De Lingua Latina 5.22

For more on ancient Roman sausage-making, see the digitized Latin and English text of Apicius – De Re Coquinaria.

Modern Interpretation

This simplified grilled version uses bulgur to approximate the grainy texture of some Roman forcemeats and mixes pork and beef for richness. Pine nuts add a distinctly Roman touch.

Ingredients

• 1 pound ground meat (beef and pork blend recommended)
• 4 tbsp bulgur
• 1 tsp ground pepper
• 2½ tsp liquamen (or substitute fish sauce)
• 2 tbsp pine nuts, roughly chopped
• Salt to taste

Instructions

1. Boil the bulgur in enough water to cover until tender. Drain and cool.
2. In a bowl, mix the cooked bulgur with the ground meat, spices, pine nuts, liquamen, and salt.
3. Shape into small sausage patties (or stuff into casings if preferred).
4. Grill until thoroughly cooked and lightly charred.

Note: This version was chosen due to limited event facilities—a primitive site with no kitchen, only a grill and hose for water.

Serving Suggestions

Serve Lucanicae warm or at room temperature alongside Piadina (Roman Flatbread), olives, and mustard made from pine nuts and honey.

Sources

• Apicius – De Re Coquinaria: LacusCurtius
• Varro – De Lingua Latina: Livius.org
• Gutenberg – Apicius (Vehling translation)

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🍷 Want more recipes from this feast?

Explore the other dishes served at the Early Roman Feast – Push for Pennsic, July 9–11, 2004:

• Cucumeres (Braised Cucumber)
• Moretum (Herbed Cheese Spread)
• Epityrum (Olives)
• Piadina (Flatbread)
• Petaso paro Mustacei (Smoked Ham with Sweet Wine Cakes)
• Erebinthoi Knakosymmigeis (Chickpeas with Saffron)
• Krambe (Roman Cabbage)
• Itria (Sesame Seed Biscuit)
• Basyniai (Fig and Walnut Cakes)