[Sca-cooks] Sausage recipes

[Phil Troy / G. Tacitus Adamantius]

Also sprach Marian Walke:
>Stefan li Rous wrote:
>
>>Before, or along with such a list [of sausage recipes], I think you 
>>need to define just what you mean by "sausage" and what and what is 
>>not included. Is haggis a sausage for this, for instance? Does it 
>>have to be in a casing?
>>
>Haggis *is* made in a casing -- it's just that the casing is a 
>stomach instead of an intestine.
>
>--Old Marian

Haggis is generally considered a pudding, as in black or white 
puddings. In fact, it's sometimes steamed in a pudding basin. As far 
as I can tell, puddings of the sausage variety seem to be classified 
by their having a significant non-meat content (although significant 
doesn't necessarily mean majority by mass or anything; it's just 
something noticeable, like the blood in black puddings, which 
sometimes still contain a lot of meat and are very firm indeed, or 
the rice, breadcrumbs, oats, cream, or whatever in white puddings).

Adamantius

-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04