[Sca-cooks] Another Sausage recipe question

[M. Traber]

Harris Mark.S-rsve60 wrote:

> No, the "bacon" is not a side dish. The "bacon" is part of the
> sausage itself. Sausage needs fat in it and fat often has to be
> added, especially it the meats used are lean. I used quotes around
> the "bacon" above to emphasis that what you are thinking of as bacon
> may not be what the original recipe writer would think of when they
> said "bacon". Even today, there are regional differences in what cuts
> of meat are meant by "bacon". You can find more on good choices for
> meat cuts when a period recipe calls for "bacon" in the Florilegium
> sausage and sausage making files or put "bacon" into the search
> engine there.

I was under the impresson that it was the bacon I had in germany, not 
smoked heavily for effect like in the US, and about half an inch thick 
slab of side meat. I think it was brined as a form of curing.
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