SC - Period Sausages
grasse at mscd.edu
grasse at mscd.edu
Mon Jan 18 09:50:55 PST 1999
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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