SC - Wanted: Sausage recipe suggestions

[grasse at mscd.edu]

Thank you so much for responding Lord Stefan... you were the only nibble I 
got.
I had already checked the Floral... files... (lots of information there) as 
well as some other on line cookbooks.

I ended up using the Bratwurst recipe out of Sabine Welserin - cutting the 
proportions in 1/2 (made plenty for the group I was feeding) and cutting 
the bacon back even further (shouldn't have, they were a little dry - but I 
have trouble with too much fat and was afraid of  the fat in a whole pound 
of bacon.)  seasoned with salt, pepper and LOTS of Marjoram.  It boiled up 
just fine, and a few reserved raw sausages ended up getting pan-fried for 
supper and were great that way too.

I also made "Haggis-oids"  (Oids because there was no lung to be found, no 
pork innards to be found at this time, and no sheep innards found (ever)) 
so I made do with: 1 lb beef heart, 1/2 lb beef liver, some fresh beef and 
fresh beef fat, 1 large onion, and 1 cup toasted oats (used Quaker whole( 
not quick) oats and ran them through the grinder).  Seasoned with nutmeg, 
salt, and pepper (not enough pepper...) and stuffed them into pork casings 
(because that was all I could get.)  They turned out well and some got 
eaten - (got some feedback - all positive).

For the record, I have the Kitchen aid with the meatgrinder/sausage stuffer 
attachment... I love it for this sort of thing but the next time I teach an 
SCA sausage class the stuffing portion will be hands-on, using 3 liter 
pop-bottle top funnels - THANKS to the poster for the budget conscious 
suggestion. 

Gwen Cat
Carthe

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

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".

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