Recipe? (was Re: [Sca-cooks] Pork fat)

[Nick Sasso]

Did I miss the recipe/reference, or is it still pending post to our
list?  I'm thawing out my pork next week and firing up the lard
press/sausage stuffer.  I'd love another variety to try out.  Could be
worth roasting on a spit over coals at our local event a fortnight
hence.

Mmmmmmm. . . a tent with chairs while outside a pit glows red with
sausages and fowl roasting merrily . . . nearby a kettle of oil warms to
prepare the Cryspes since it is, after all, Faire season and funnel
cakes are DA BOMB in autumn's chill!  Red Tower should be ever so
pleasant this year for us.

fra niccolo difrancesco
(the Cryspes Fryar)


----- Original Message -----
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, September 19, 2002 11:18 PM
Subject: Re: [Sca-cooks] Pork fat


On 16 Sep 2002, at 7:07, Sue Clemenger wrote:

> I just used bacon.  ISTR using a 3-lb. package of inexpensive bacon
> "ends" for 30 lbs. of sausage.  Oh, and I made sure the bacon wasn't
> of a flavor to contrast unpleasantly with the herbs/spices of the
> sausage. --maire

What do you mean by bacon flavor?  Stuff like "honey" and
"mesquite"?  This particular sausage contains cheese (I use
Parmagiana), cinnamon, black pepper, and saffron.  Sounds odd,
but it works.  My local allergic-to-cinnamon person was surprised
when I waved him away from the sausages.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net