[Sca-cooks] puddings, chicken sausage

[Mark.S Harris]

Phillipa asked:
> > I thought that was derma (which appears to me to be Jewish white pudding,
> > BTW);
> When the word pudding is mentioned, I can't help but think of Jell-o
> pudding.
> So what is  *Jewish white pudding*?

I'm not sure exactly what "Jewish white pudding" is, but there are a
number of pudding recipes in this file, which are definitely not
Jell-o puddings:
puddings-msg      (66K) 11/27/01    Medieval puddings. Recipes.
Custards.

I think the "white" is just referring to the fact that they are
filled with grain items rather than meat.

> When you say *white meat* do you mean pork of chicken?  I thought that
> chicken filled sausage cassings were an relativly new and YUPPIE kind of
> food. Has chicken sausage been around for a hundred years? (I'm serious. Was
> it around in the 1800s?

Yes, apparently chicken sausage has been around awhile. The following
is from my sausages-msg file. How long it has been around may also
depend upon your definition of what is and is not a sausage. If your
definition is that it must be stuffed into a piece of pig intestine,
then the answer will be different than if you consider a sausage to
be anything cooking inside a casing made of an animal part. Of
course the latter definition will also include puddings and haggis.

Stefan li Rous

> Date: Sun, 4 Jul 1999 21:15:39 EDT
> From: LrdRas at aol.com
> Subject: Re: SC - Turkish Breakfast - Suggestions Anyone?
>
> mbrunzie at dba-sw.com writes:
> << Sausages are made from pig, which are strictly _haram_ >>
>
> IIRC, there are recipes for lamb mutton and chicken sausages in al-Andalusia
> and al-Baghdadi. Here is the redaction I used at my recent medieval middle
> eastern feast.
>
> Dish of Chicken or Whatever Meat You Please
>
> If it is tender, take the flesh of the breast of the hen or partridge or the
> flesh of the thighs and grind it up very vigorously, and remove the tendons
> and grind with the meat almonds, walnuts, and pinenuts until completely
> mixed, throw in pepper, caraway, cinnamon, lavender, in the required
> quantity, a little honey and eggs, beat all together until it becomes one
> substance, then make with this what looks like an 'usba' made of lamb innards
> and put it in a lamb skin or sheep skin and put it on a heated skewer and
> cook slowly over a fire of hot coals until it is browned, then remove it and
> eat it, if you wish with murri and if you wish with mustard, if God so
> wills.- from 'An Andalusian Cookbook; A Collection of Medieval and
> Renaissance Cookbooks, Vol. II; pg. A-35. Duke Sir Cariadoc of the Bow.
> Redaction by al-Sayyid A'aql ibn Rashid al-Zib, AoA, OSyc
> Copyright c 1999 L. J. Spencer, Jr. Williamsport, PA
>
> 2 LB Boneless chicken breast or thighs
> 2 1/2 oz. Almonds
> 2 1/2 oz. Walnuts
> 2 T. Pinenuts
> 1 tsp. Caraway seed, ground
> 1/2 tsp. Black pepper, ground
> 1/2 tsp. Lavender, dried and crushed
> 2 T Honey
> 2 Eggs
> Sausage casings (see Note*)
> Skewers
>
> Grind chicken on coarse. Mix almonds, walnuts, pinenuts, caraway, pepper,
> lavender, honey and eggs into chicken. Grind again with medium blade. Then
> force into sausage casings tying off into links.
> Grill on skewers over charcoal until browned and cooked through. Serve with
> murri or mustard. Serves 8.
> (NOTE: The original clearly was enclosed in a bag of skin and roasted whole.
> I chose to use sausage casing to gain better portion control and because it
> was readily available. There are examples of sausages in the original
> manuscripts.)