SC - RE: Period sausages

[Valoise Armstrong]

Das Kochbuch der Sabina Welserin (16th C., Augsburg) gives recipes for
liverwurst, bratwurst, venison sausage, Zervelat, and a sausage refered to
as 'a good sausgae for a salad.' The 'sausage for a salad' is made from
pork and beef and hung to dry, although the instructions specifically
demand for it not to be hung directly in the smoke or near the oven to
prevent the fat in the bacon from melting. The other sausages don't mention
smoking or drying.

Valoise