[Sca-cooks] Sausage recipes

[Barbara Benson]

Greetings,

If we are looking for odd sausage like recipes and sausage is defined
by being stuffed into intestines then I would include the Boudin like
recipe in Markhams English Housewife.

35. Rice Puddings Take half a pound of Rice, and steep it in new milk
a whole night, and in the morning drain it, and let the milk drop
away, and take a quart of the best sweetest, and thickest Cream, and
put the Rice into it and boil it a little; then set it to cool an hour
or two, and after put in the Yolks of half a dozen Eggs, a little
Pepper, Cloves, Mace, Currants, Dates, Sugar and Salt; and having
mixed them well together, put in great store of Beef suet well beaten,
and small shred, and so put it into the farms, and boyl them as before
shewed, and serve them after a day old.

Then the second in the same text which is also a non-meat sausage:
32. To make the best whit epuddings. Take a pint of the best,
thickest, and sweetest cream, and boil it, then whilst it is hot, put
thereunto a good quantity of fiar great oatmeal grits, bery sweet and
clean picked, and formerly steeped in milk twelve hours at least, and
let it soak in this cream another night; then put thereto at least
eight yolks of eggs, a little pepepr, cloves, mace, asffron, currants,
dates, sugar salt, and great store of swine's suet, of for want
therof, great store of beef suet, and then fill it up in the farmes
according to the order of good housewifery, and then boil them on a
soft an dgentle fire, and as they swell, pricck them with a great pin,
or small awl, to keep them that they burst not: and when you serve
them to the table (which must be not until they be a day old), first
boil them a little, then take them out and toast them brown before the
fire, and so serve them , trimming the edge of the dish either with
salt or sugar.

These are both on my list of "To Try".

Glad Tidings,
Serena da Riva