[Sca-cooks] Sausage question....

S CLEMENGER sclemenger at msn.com
Sat Mar 8 19:52:28 PST 2008

Sorry I wasn't specific enough.  The apples and onions were not an overwhelming flavor in themselves.  There was definitely a bit of sweetness from the apples and the spices, but nothing more than that.  I chose the sausage for a similarity of spices, mostly.  Beef, pork, mustard seed, some pepper, some sweet spices--not super-assertive or overly mild.  I didn't want to go for anything too weird or anything spiced with, say, capsicum (which would exclude the andouille--tasty, and I've used it in jambalaya and such, but I'm trying for something relatively close to period sausages).  What happened, I think, was that the sausage was *too* similar in taste to the rest of the dish.  It was not assertively spiced (I fried a bit of it and tasted it, and by itself it was nice, but nothing exceptional).

----- Original Message ----- 
  From: Mike C. Baker<mailto:kihebard at hotmail.com> 
  To: 'Cooks within the SCA'<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Saturday, March 08, 2008 8:37 PM
  Subject: Re: [Sca-cooks] Sausage question....

  > I did a trial run of that sausage/apple/onion pottage that 
  > was discussed earlier this winter, using granny smith apples 
  > and a locally-made German-style sausage.  The results were 
  > tasty, but not spectacular.  The flavor of the sausage just 
  > sort of disappeared into the flavor of the onions and apples 
  > and spices.
  > I'm thinking that another kind of sausage, one more highly 
  > spiced, or perhaps smoked?, might be a better choice for this 
  > dish, which I hope to bring to a potluck feast in a couple of 
  > weeks.  Any suggestions? I know some other list members have 
  > made this dish, so I'd love to hear what kind of sausages 
  > were used....
  > --Maire

  Opinion only -- I have not attempted the pottage myself, or enjoyed the
  fruit of other hands that I recognize as this dish...

  1. Find milder onions or reduce the amount if they are unwittingly
  overwhelming the sausage.  
  1a. Ditto the apples -- perhaps a mushier, less-strongly flavored
  variety -- or, considering the current season, begin with dried apples?

  2. "properly" smoked sausage might certainly help.  Perhaps a drier /
  less fatty type, such as is represented by commercially available

  3.  "locally-made German-style" is almost a null descriptor.  Is this a
  sausage where you normally taste the (black) pepper and other spices, or
  is it one of those wimpy wannabe sausages where the hand on the spice
  grinder was significantly restrained?  I have recently (last two months
  or so) had a German "ring sausage" where the black pepper was strong,
  visible, yet not overpowering.  Previously I have also had "German
  sausage" that had no visible pepper and correspondingly little pepper in
  the flavor.

  Amra, Kitchen Idiot

  Adieu, Amra / ttfn - Mike / Pax ... Kihe

  Mike C. Baker
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