SC - Puck's retirement, OOP, OT
Richard Kappler
rkappler at home.com
Sun Nov 19 16:54:21 PST 2000
>The sausages in the first course won't be from a "period" recipe, as
>i don't have the equipment, time, or experience to make sausages for
>100 people - although at least sausages are period and i won't get
>any of the nouveau types. Any recommendations which kinds available
>today are "more Medieval"?
At a Coronet event I cooked for last November, I actually tried out several
sausage recipes by placing appropriate amounts of spices (carefully measured
with a fine set of scales) and mixed with enough sausage meat to make 3-4
patties.
When we had selected the tastiest recipes, I handed 3 bags of spices
(dramatically scaled up) to a sausage maker and said: 1st bag into 10Kg of Beef
sausages, 2nd Bag into 10kg Pork sausages, etc. Worked fantastically and cost
me almost the same as if I was buy normal ones.
2 things to watch: 1) Don't add salt to your spice mix as their sausage
meat will already have salt (unless the saltiness is
to be a property of the sausage)
2) They will look like modern sausages because of the
shape and skins.
Cheers,
Drake.
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