Almost vegetarian sausages from Ancient Rome

This week let’s try an unusual dish by Ancient Roman gourmet and cookbook author Apicius: egg-based sausages. I say almost vegetarian, because there’s still the issue of sausage casing and, as in virtually every Ancient Roman dish, there’s fish sauce, which you could replace, though, if you like. The original Latin recipe reads: “Botellum sic facies: ex ovi vitellis coctis, nucleis pineis concisis, cepam, porrum concisum, tus crudum misces, piper minutum, et sic intestinum farcies. Adicies liquamen et vinum, et sic coques.“ “Make botellum sausages as follows: from boiled egg yolks, crushed pine nuts, onions, chopped leeks, raw incense, crushed pepper, to be stuffed into intestines. Add liquamen (fish sauce) and wine and boil them.“ Now, you could either boil the sausages in fish sauce and wine, which the word order might suggest, but the mixture is very dry without added liquids, so I decided to add them directly to the stuffing. The incense is a little od