SC - interesting--sausages

[jeffrey stewart heilveil]

I was wandering in and amongst the sausage recipes and found (to no great
shock) two sausages with the same name and vast differences.  Apicius (as
quoted on Kateryn de Develyn's homepage) says that lucanian sausages are
made with "pepper, cumin, savory, rue, parsley, condiment, laurel berries
and broth" as well as "whole pepper and nuts."  Platina, on the other
hand, as we have recently been told has lucanian sausages as salt, fennel,
and pepper.  It would seem that these sausages would taste nothing alike.
I suppose they are "lucanian" due to geographic origin (though I don't
know where they would be from), but I don't know.  Thoughts about the
differences and how Apicius' might taste?

Thanks in advance,
Bogdan din Brasov

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================