SC - TI Article - Support Kitchen

[Michael Newton]

In a message dated 9/11/00 12:50:40 AM Eastern Daylight Time, Lrd Ras writes:

> 
>  
>  In a message dated 9/10/00 10:15:25 PM Eastern Daylight Time, 
>  morgana.abbey at juno.com writes:
>  
>  << Could this be a possibility for the sausage problem?
>   
>   Morgana >>
>  
>  Possibly. Another possibility is that they were just meant to have that 
much 
> 
>  salt. Many recipes call for the boiling of sausages before they are used 
in 
>  other ways such as grilling or frying.
>  
Actually we tested that theory out and made a trial sausage (of course this 
was before smoking it) and it was still unpalatable. I accept and agree in 
Master A's post that smoking will probably draw out some of the salt. In 
addition over time, the salt would probably leach out and form a crust on the 
outside of  skin and would need to be washed away (this occurs in a few types 
of sausage that are still made today). 

Even considering all these things, the meat was so oversalty that it was 
repugnant. To my palate or to the medieval man? That I can't speak for since 
I'm only me. There are recipes in period that call for less salt, even no 
salt within the casing (a brine is used), but, we intended on using salt 
(including a curing salt) and then smoking the sausage to do the best we 
could to prevent any botulism or trichinosis issues. 

We have yet to smoke the sausage. It is going into the smoker tomorrow. I'll 
post on the results as it will be available on Wednesday.

I'll be calling this an adapted recipe since it does not follow the original 
word for word. 

Hauviette