[Sca-cooks] Another Sausage recipe question

[Volker Bach]

On Mon, 10 May 2004 14:44:12 EDT, KristiWhyKelly at aol.com wrote :

> Hello,
> 
> I found a brat recipe on the Sabrina Welserin cookbook site.  I have 
someone 
> in my group questioning the accuracy of the translation.  So, does anyone 
have 
> any info on the recipes from this translation?
> 
> I think his main concern is that this recipe calls for bacon and that 
> apparently Rumbolt calls for a beef/veal mixture.  He says that bacon was 
called for 
> as a side dish for the sausage.
> 
> Does anyone have the original German copy for us to look at?  Or maybe a 
less 
> contentious recipe?

The original is this, I think: 

<<25>>
Weltt jr gútt prattwirst machen

So nempt 4 pfúnd schweinis vnnd 4 pfúnd rinderis, das
last klainhacken, nempt darnach 2 pfúnd speck darúnder 
vnnd hackts anainander vnnd vngeferlich 3 seidlen wasser
giest daran, thiet aúch saltz, pfeffer daran, wie jrs geren est,
oder wan jr geren kreúter darin megt haben/ múgt jr nemen
ain wenig ain salua vnnd ain wenig maseron, so habt jr gút 
brattwirst/.

She's not easy to read, but it looks pretty clear that the 'speck' goes 
into the sausage mixture.

Sounds pretty good, actually...

Giano