SC - What to do with sausage

[Knott, Deanna]

Greetings!

Some of you out there are familiar with my versions of Lucanian sausage or
have perused my adveture in sausage making on my web page.  Now that I have
read Platina cover to cover a couple of times, I humbly request your help.

The recipe for Lucanian sausage in Platina calls for 10% salt (10lbs. meat,
1lb. salt, 2oz. fennel, 2oz. black pepper).  Then I am told to hang it in
the smoke.  Well, this produces a very preserved sausage (seems it would
survive nuclear attacks).  

What do I do with it now??  Was it cut into pieces and eaten like this?  Was
it chopped up and tossed into a pottage or stew?  Was it soaked and then
crumbled and used in recipes like the one for "Two birds from one" which is
written in Platina?

I think part of the reason for my question, is that, while Platina says to
use sausage in other recipes, since this one has a name, would he have
called for this one by name?  (Does that make any sense?)

Replies may be privately sent to avelina at geocities.com, if you wish.

Thank you,
Avelina, Lady Keyes
Du Pont Pursuivant
Barony of the Bridge
East Kingdom

Visit my web page:
http://www.geocities.com/athens/academy/9523
Adventures in sausage making, period cheesecake and EK Scribes and heraldry
stuff


Deanna Knott
GTE Government Systems
(508) 880-1833
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