[Sca-cooks] German Sausage recipes

[Volker Bach]

On Thu, 6 May 2004 10:50:31 EDT, KristiWhyKelly at aol.com wrote :

> 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?
 
I got beaten to welserin and rumpoldt(which are really the best), but the 
Inntalkochbuch (15th cent.) has two others that might be helpful:


<<19>> 
Von wiltprät würst machen 
Hakch das fleisch chlain vnd hakch einen spek 
darein chlain vnd nim zu iglicher wurst 
XVI ayer vnd mach das wol ab mit dem ge-Þ 
würtz vnd vberprenn es ein wenig vnd legs 
auf einen rost vnd richcz an. 

Venison sausages

Chop the meat and chop bacon into it, take 16 eggs with each sausage (batch 
of sausages?) and spice it well. Scald them quickly, roast on a griddle and 
serve.


and 

<<31>> 
Pratwürst von vischen 
Hakch den hechten chlain vnd gutz gewurtz 
darzu vnd nim chüm darein vnd tue das an 
einen spis vnd pratz vnd pegewss mit smaltz 
vnd richz an mit zukker, ymber vnd traget. 

Roasting sausages of fish

Chop pike finely and add good spices and cumin. Place that on a spit and 
roast it, and baste it with lard. Serve it with sugar, ginger and /traget/ 
(gum tragacanth? candied spices?)