SC - Period Sausages

[LrdRas@aol.com]

Greetings Faoiltighearna,

Welcome to the list.

The following sausage recipe is from Valoise Armstrongs translation of the 
Sabine Welsering cookbook which is webbed at  
http://www.best.com/~ddfr/Medieval/Cookbooks/Sabrina_Welserin.html#fn1

25 If you would make good bratwurst 

Take four pounds of pork and four pounds of beef and chop it finely. After 
that mix with it two pounds
of bacon and chop it together and pour approximately one quart of water on 
it. Also add salt and pepper
thereto, however you like to eat it, or if you would like to have some good 
herbs , you could take some
sage and some marjoram, then you have good bratwurst. 

I have made this and it is very good - just remember to check your 
seasoning before you stuff the casings.  (they can come out a bit bland)  I 
have boiled and fried them - yummy both ways.
There are also several sausage recipes in Marx Rumpolt (who is not at the 
office with me.)  Most contain a single meat and some bacon chopped 
together and seasoned.  Of course this is all German, but if you are 
interested in a specific meat made into sausage please let me know.  I will 
be happy to have another excuse to rummage through the pages of my favorite 
x-mas goody. 

Gwen-Cat
Caerthe, Outlands

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