[Sca-cooks] Need assistance in Scaling Sausage Spicing

[Micheal]

 That is very good advice I think I will take it as well.
  On the side I took the To Make a Short Sausage recipe from Koge Bog. Made 
it out of Salmon and it went over very well with the crowd at 12th night.
 Although I couldn't`t get it smoked which would have made it better. I 
simply cooked it off in chicken stock.
  Anyway on the cooking channel was show with a smoker made  out of a 
Pottery fire place  and a hot plate. I may try that combination. I was 
wondering if anyone else had seen this episode. Because I working on second 
hand information as I don`t get the cooking network.
 Da
 Another sausage making fool
----- Original Message ----- 
From: "Jadwiga Zajaczkowa / Jenne Heise" <jenne at fiedlerfamily.net>
To: "Barbara Benson" <voxeight at gmail.com>; "Cooks within the SCA" 
<sca-cooks at ansteorra.org>
Sent: Saturday, January 15, 2005 12:05 AM
Subject: Re: [Sca-cooks] Need assistance in Scaling Sausage Spicing


>> I have never tried to scale anything where I cannot taste as I go so I
>> was looking for some advice on what might be a problem. I am going to
>> add the water carefully until I think it is right. I looked up some
>> info on scaling and it said to half the herbs after the first doubling
>> which would have me reduce the herbs to 7.5 t apiece and I am afraid I
>> would end up with really bland sausage.
>
> First, do this in 3 batches if you can. 5 lbs is about all you can
> usefully stuff at once, anyway. That makes it a bit easier. First, put
> in about half the amount of spice, and smell the mixture. Then add
> another 1/4 the amount, and fry a tiny bit. That way you will be able to
> tell how it comes out. (Advice from the experienced sausage maker who
> lent me his sausage stuffer for my Conviviencia feast.)
>
> -- 
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "The tumult and the shouting dies/ The captains and the kings depart
> And we are left with large supplies / Of cold blancmange and
> rhubarb tart." -- Ronald Knox
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