[Sca-cooks] German Sausages Sca-cooks Digest, Vol 12, Issue 24

[Martina C Grasse]

Greetings, 

you got some good stuff already on sausages, but I am including links 
to several redacted sausage recipes.  The first is the Welserin beef 
and pork version that I did with beef and turkey so a friend with 
religious restrictions could partake.  Just substitute pork for turkey 
and they should work fine, the second is a rabbit sausage if you want 
something different,  the third a beef version.
In all cases the sausage may not be the top recipe, just scroll a bit 
and you should find it.

http://clem.mscd.edu/~grasse/GK_ASsp99_wurst.htm

http://clem.mscd.edu/~grasse/GK_ASrabbitcabbage.htm

http://clem.mscd.edu/~grasse/GK_ASnovfeast.htm#thesecondcourse

and a non redacted pork sausage recipe that has probably already been 
posted, but this is my translation,
http://clem.mscd.edu/~grasse/GK_pork1.htm

additionally there are some other tasty redactions of period sausages 
posted here:
http://home.earthlink.net/~smcclune/stewpot/recipe_index.html

and finally a version of beef sausages here
http://clem.mscd.edu/%7Egrasse/cooks12thlunch1.htm

Please feel free to email me directly if you have questions on the 
actual sausage making process.

In Service (and still needing to update the Rumpolt pages with some 
kewl new redactions by Volker, and update the cooks guild pages to 
reflect the last meeting... GAH please can I be two of me)

Gwen Cat





>
>Message: 10
>Date: Thu, 6 May 2004 10:50:31 EDT
>From: KristiWhyKelly at aol.com
>Subject: [Sca-cooks] German Sausage recipes
>To: sca-cooks at ansteorra.org
>Message-ID: <9e.9c056d1.2dcbaab7 at aol.com>
>Content-Type: text/plain; charset="US-ASCII"
>
>Hello,
>
>Our barony is planning on a German feast and we thought it would be 
cool to 
>do our own sausages.
>
>Does anyone one have a period recipe for sausage?
>
>Thanks
>
>Grace Whyting
>
>