SC - sausage recipe
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Jul 28 17:32:25 PDT 1998
I tried the follow sausage recipe and here are the results...
On Fri, 17 Jul 1998, Cindy Renfrow wrote:
> Hello! Someone was looking for sausage recipes. I just ran across this in
> Plat's Delights for Ladies, 1609:
>
> 12. To make a Polonian sausedge.
> Take the fillers of a hog: chop them very small with a handfull of red
> Sage: season it hot with ginger and pepper, and then put it into a great
> sheep's gut: then let it lie three nights in brine: then boile it, and
> hang it vp in a chimney where fire is vsually kept: and these sawsedges
> will last a whole yeere. They are good for sallades, or to garnish
boiled
> meates, or to make one rellish a cup of wine.
So, my faithless assistant and I grabbed 5 lbs of pork and enough casing.
The meat was ground, too much, as it was closer to a pate. I mixed in a
handful of sage (1/6 C), and seasoned it with 1/3C each of pepper and
ginger. Cooked a tester up and... well it needed more sage. Therefore I
added another 1/6C of sage. Cooked another tester and it was wonderful.
So, I stuffed the meat into the casing and set the 16 sausages into a
saturated salt water solution. Three nights later I took them out and
boiled them for 20 minutes. I then took them out to the smoker where I
smoked them for two days. At the end of the second day they were... DRY.
Well, I don't think they will go bad. On the other hand, they don't
really resemble meat that much. They look kinda petrified. They are firm,
yet crumbly, actually kind of the way I like my shortbread. It was
entertaining, though next time I guess I would only smoke them one day.
Thoughts? Suggestions?
Oh yeah, I couldn't find red sage, so I had to use normal sage.
Cu drag,
Bogdan
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