SC - School of Salerno

[Thomas Gloning]

Martina Grasse wrote:
> 
> Thanks... I knew I had seen the reference to Karwenada/Zirwenada being a
> sausage somewhere, and (as huge as Rumpolt is <G>) it was a case of I didn't
> see the forest for the trees!

You might take a look at Italian cervallato, which conveniently appears
in Sabina Welserin's recipe book under the name Zervelat, IIRC.

Could it be we have a winner???

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com