SC - Sausages

[Philip & Susan Troy]

Elysant at aol.com wrote:
> 
> 
> From:   cnevin at caci.co.uk (Christina Nevin)
> Sender: owner-sca-cooks at ansteorra.org
> Reply-to:   sca-cooks at ansteorra.org
> To: sca-cooks at ansteorra.org ('SCA Cook')
> 
> What about Savaloy (sp?) Sausages?  Where do they come from?
> 
> Elysant

Saveloy is the French version of the Italian "boiling sausage" known as
cervelat, probably for its shape, size, and wrapping all contributing to
its looking somewhat like a brain (it's frequently a big oblate-spheroid
thingy wrapped in caul fat and then in string). Interestingly enough,
this is almost nothing at all like the cervelatto sold in
Italian-American butcher shops, which is usually a veal and sometimes
lamb version of the basic thin pork luganica. Real cervelat is also the
traditional meat stuffing for a zampone, the boned, cured, stuffed and
then boiled pig's-foot-and-hock. For Americans a reasonably close
substitute for cervelat or saveloy (assuming saveloy in Britain is the
same as saveloy elsewhere) is that cooked salami. Not hard or genoa
salami, the softer, moister kind.

I seem to recall there's a period recipe for a sausage known as
zervellat in Sabina Welserin's kochbuch.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com