[Sca-cooks] German Sausage recipes

[Barbara Benson]

> 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

Greetings,

>From Sabina Welserin:
23 If you would make a good sausage for a salad
Then take ten pounds of pork and five pounds of beef, always two parts pork
to one part of beef. That would be fifteen pounds. To that one should take
eight ounces of salt and two and one half ounces of pepper, which should be
coarsely ground, and when the meat is chopped, put into it at first two
pounds of bacon, diced. According to how fat the pork is, one can use less
or more, take the bacon from the back and not from the belly. And the
sausages should be firmly stuffed. The sooner they are dried the better.
Hang them in the parlor or in the kitchen, but not in the smoke and not near
the oven, so that the bacon does not melt. This should be done during the
crescent moon, and fill with the minced meat well and firmly, then the
sausages will remain good for a long while. Each sausage should be tied
above and below and also fasten a ribbon on both ends with which they should
be hung up, and every two days they should be turned, upside down, and when
they are fully dried out, wrap them in a cloth and lay them in a box.

24 How one should make Zervelat [1]
First take four pounds of pork from the tender area of the leg and two
pounds of bacon. Let this be finely chopped and add to it three ounces of
salt, one pound of grated cheese, one and one half ounces of pepper and one
and one half ounces of ginger. When it is chopped then knead the following
into it, one and one half ounces cinnamon, one fourth ounce of cloves, one
fourth ounce of nutmeg and one ounce of sugar. The sausage skins must be
cleaned and subsequently colored yellow, for which one needs not quite one
fourth ounce of saffron. Tie it up on both ends and pour in approximately
one quart of fresh water. The entire amount of salt, ginger and pepper
should not be added, taste it first and season it accordingly. It should be
cooked about as long as to cook eggs. The seasoning and the salt must be put
into it according to one's own discretion, it must be tried first.

25 If you would make good bratwurst
Take four pounds of pork and four pounds of beef and chop it finely. After
that mix with it two pounds of bacon and chop it together and pour
approximately one quart of water on it. Also add salt and pepper thereto,
however you like to eat it, or if you would like to have some good herbs ,
you could take some sage and some marjoram, then you have good bratwurst.

167 To make venison sausage
Take the liver and the lungs from a red deer, also good roast meat and deer
fat, bacon, spices, saffron, ginger and mace as well, chop it all together
and cook the sausage in a suitable broth.

>From Marx Rumpolt:
Pork sausages
14 Wüst von der Spensaw zu machen. Nimm frischen Speck/ und von den
hinterkeulen Fleisch/ hacks durcheinander/ und wenn du es gehackt hast/ so
mach es ab mit Pfeffer und Salz/ nimm darnach Därm von der Spansaw/ schleim
sie auß/ und füll dz fleisch darein/ und wenn du die Würst hast gemacht/ so
wirff sie in kaltes Wasser/ so werden sie fein steiff und hart/ nimm sie
herauß/ und laß sie trucken werden/ so magstu sie braten/ oder mit Zwibeln
säuerlich eyenmachen/ es sey gelb oder weisz. Du kansts auch wol eynmachen/
daß du kein Zwibel bedarfft/ brenn nur ein wenig Mehl drein. Du magst auch
die Würst unter allerley grüne Kräter geben/ so seyn sie gut und
wolgeschmack.

Sausages from a sow to make. Take fresh bacon/ and meat from the back
haunches/ hack (mix) together, and when you have mixed/ so season it with
pepper and salt/ take thereafter some intestine from the sow/ clean them out
(it literally says to remove the slime)/ and fill with the meat/ and when
you have made the sausages/ so throw them into cold water/ so they will
become stiff and hard/ remove them/ and let them dry/ so (then) you may fry
(them)/ or with onion make them up sourish/ be it yellow (with saffron?) or
white. You can also well make it / that you need not use onion/ burn a
little flour in. You may also give the sausages under all sorts (assorted)
green herbs/ so they are good and welltasting.

Venison Sausage
13 Würst von Hirschendarm. Nimm den Hirschendarm/ unnd lasz ihn sauber
auszschleimen/ ist er feiszt/ unnd nicht Weidewundt/ so lasz es daran/ Nimm
die innwendigen Braten/ und das feiszt/ so bey den Nieren ligt/ und ein
wenig Ochsenfeiszt darzu / So wird es desto wolgeschmacker. Denn das
Hirschfeiszt ist gar herb unnd hart/ wenns kalt wirt/ unnd wenn mans isset/
bleibet es einem an Gaumen hengen / Ist aber besser/ man nemme Speck darzu/
und hack es durcheinander mit dem Hirschfleisch/ mach es ab mit Gewürz/
Pfeffer und Ingwer/ schlag Eyer darunter/ und füll den Darm damit/ bindts zu
mit einem Spagat/ und wirff in in heisz gesotten Wasser/ und lasz ihn gar in
die Statt sieden / legs auff einen Roszt / unnd breuns ab/ auff allen beyden
seiten/ gib es darnach trucken auff ein Tisch / dasz fein warm ist. Und
solche Würst kanstu kochen/ es sey gelb oder weisz / Pettersilgen Wurzel/
oder grünen Kräutern/ auch mit einer guten Rindtfleischbrüh seindt sie
wolgeschmack/ Magst sie auch in einem Pfeffer zurichten/ auch die Därm
zerschnitten/ und mit den Sülzen gegeben/ auch auff Ungerisch/ dasz sie
gefüllt seyn mit Eyern und Reisz/ wie man die Ochsendäm füllt.

Sausage of venison intestine. Take the venison intestine/ and clean it well
(remove the slime)/ (if) it is whole/ and not (damaged?) / so leave it
together/ Take the inner roasts/ and the fat/ that is near the kidneys/ and
also some ox fat thereto/ so it will be tastier. Then the venison fat is
strong and hard when it is cold/ and when one eats it/ it catches in the
gums/ It is better/ (if) one takes bacon/ and mix (hack) it with the venison
(meat)/ season it with spices/ pepper and ginger/ beat eggs thereunder/ and
fill the intestine therewith/ tie it shut with a string/ and throw it in hot
boiled water/ and let it simmer in this way/ lay it on a rack/ and burn
(roast) it off/ on both sides/ give it (serve it) dry to the table/ that it
is nice and warm. And you can cook such sausage/ be it yellow or white/
parsley root/ or green herbs/ also with a good beef broth is it welltasting/
If you like you may prepare it in a pepper (sauce?)/ also the intestine cut
up/ and added into the brawn/ also in (the) Hungarian (manner)/ that it is
filled with eggs and rice/ as one fills an ox intestine.

That is all I can come up with off the top of my head. I hope that this is
useful information.

Glad Tidings,
--
Serena da Riva