Item, hedgehogs are made with mutton, and this is very expensive and a lot of work with poor returns and little profit, so no more of this.
Ménagier de Paris, ~1390
Take raw meat chopped as fine as possible, Digne raisins and crumbled harvest cheese, all mixed together with fine powder. Have some mutton rennet stomachs, scald and wash them very well (not in water so hot that they shrivel), fill them with the chopped meat, and stitch them with a small wooden skewer.
Viandier de Taillevent, ~1390
Take pigs stomachs and scald them well; take ground pork and knead it with spice powder, with powdered ginger and salt and sugar; put it in the stomach, but fill it not too full; then sew them with a fair thread, and put them on a spit as men do pigs; take blanched almonds, and carve them long, small and sharp, and fry them in grease and sugar; take a little skewer and prick the hedgehogs, and put in the holes the almonds, every hole half, and each from other; lay them then to the fire; when they are roasted, glaze them some with wheat flour and milk of almonds, some green, some black with blood, and let them not brown too much, and serve forth.
Harlein MS. 279, ~1420
Rather than making one giant sausage in a pig or sheep stomach, our redaction uses spiced meat formed into a loaf which is shaped and decorated to resemble a hedgehog. The eggs and bread crumbs are added to bind the meat together, and give it more substance. In Le Menagier, egg whites are used to bind meatballs in one recipe, indicating that this is a period technique.
Baroness Miranda MacTyre, THL Tatiana Pavlovna Sokolova (SCA)