[Sca-cooks] German Sausage recipes

[a5foil]

It's possible that casing was just assumed. It's also possible that the
mixture is supposed to be firm enough to hold together without casing. We've
done it with pork sausage that would otherwise be cased, when we were out of
casing. It's trickier, but it does work.

Cynara



----- Original Message -----
From: "Jadwiga Zajaczkowa / Jenne Heise" <jenne at fiedlerfamily.net>
To: <bachv at paganet.de>; "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, May 06, 2004 4:28 PM
Subject: Re: [Sca-cooks] German Sausage recipes


> > <<31>>
> > Pratw?rst von vischen
> > Hakch den hechten chlain vnd gutz gewurtz
> > darzu vnd nim ch?m 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?)
>
> Do you think this just omits to tell you to put it in the casings?
>
> --
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "Sometimes you have to do something unforgivable, just to be able to go
> on living." --Christopher Hampton, "The Talking Cure"
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