SC - sausage recipe

[jeffrey stewart heilveil]

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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