[Sca-cooks] Sausage recipes

[Phil Troy / G. Tacitus Adamantius]

Also sprach Jadwiga Zajaczkowa / Jenne Heise:
>Hi everyone!
>
>Just read something posted somewhere else about:
>"Actual period receipts for sausage may be few and far between"

Those wacky Laurels...

>Off the top of my head, I can think of four different sources for
>sausage recipes... I think we may need to prepare a list of the
>different period sausage recipes out there?

In addition to the Ouverture de Cuisine previously mentioned, there are:

Several in Apicius, not counting the various isicia and exicia 
wrapped in caul fat/omentum.

One meat sausage in Le Menagier de Paris, plus a black pudding.

Fronchemoyle in Curye On Inglyshe (I forget which book offhand) is 
pretty clearly a white pudding, and the various malaches dishes are 
either white or black pudding mixtures used as tart fillings. See 
also the Two Fifteenth-Century Cookery-Books for those.

Platina has one or two recipes for Lucanian sausage (different from 
the Apician recipes).

Sabina Welserin has at least one or more bratwurst recipes, plus a 
cooked and dried sausage similar to a cervelat.

Marx Rumpolt has two or three bratwurst-type recipes, plus others, as I recall.

Hugh Plat's Delightes for Ladies contains a Kielbasa recipe (Polonian 
Sawsedge). It's slightly post-period.

Digby has some, as I recall, for both meat sausages as well as quite 
a few black and white puddings encased in sausage casings. He's also 
post-period.

Gervase Markham's The English Hus-wife also has several sausage 
recipes, including both meat and black or white pudding versions. 
Publication date is post-period, but many or all of the recipes are 
probably older.

There are probably more that I'd find if I actually opened a book...

Adamantius


-- 




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Rousseau, "Confessions", 1782

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