[Sca-cooks] Sausages

[Philippa Alderton]

--- "Harris Mark.S-rsve60"
<Mark.s.Harris at motorola.com> wrote:
> Kateryn de Develyn quoted a period sausage recipe
> and
> translation:
> -----------------
> Sausages
> Source: Diego Granado, _Libro del Arte de Cozina_
> (1599)
> Translation: Lady Brighid ni Chiarain (Robin
> Carroll-Mann)
> Rellenos de diuersas maneras de al carne magra del
> puerco fresco
>
> ...and take the membrane of the same pig, cleaned of
> hair, and softened with warm water, and from the
> said  mixture with
> the membrane make the sausages in the shape you wish
> ...
> ---------
>
> And so now the "Stefan" question is:
> What pig part is this "membrane"? And what would I
> ask for
> today in the grocery/meat market?

Sounds like it might be the abdominal caul. Because it
is just below the surface of the abdominal skin, in a
normal removal of entrails, this part of the
intestines would be exposed to the gutting knife and
the exterior skin, so they'd be telling you to clean
this up, in case there was any cross-contamination.

> I thought this might be another name for the
> intestine, but I
> don't think the intestine needs to be "cleaned of
> hair".

Depends on how messy a butcher you are ;-) Not
everyone is as careful as I am about cleanliness
during the butchering process, particularly if they're
in a hurry, or new to butchering, and accidents DO
happen, even if they are.


> ---------
> You can stuff the intestines of the pig with the
> same mixture, have
> first kept [the intestines] in salt, and you can
> cook them after two days.
> ---------
>
> Both of these sausage recipes sound good. I did
> recently buy
> a sausage grinder (mostly plastic) to see about
> trying to make
> some period sausages. Kateryn's comments do imply
> that these
> sausages can be frozen. Otherwise, it would appear
> that about
> all I would be eating for awhile would be sausages,
> so I could
> eat them before they went bad.

Once you clean the intestines, the soaking in salt
water will help texturize them and remove any excess
blood. It's basicly a part of the cleanliness process.

Phlip

=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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