[Sca-cooks] List of period sausage recipes

[Sue Clemenger]

Why not include both? They could be cross-referenced,  or additionally 
labeled with such things as:
also known as a pudding, or
usually cold-smoked, or
whatever....
I think it would be handy, from a modern cook's standpoint, to include 
those recipes (or at least, references to them) that *we* might think of 
as "sausage" (whether in a casing or not), but that the actual medieval 
cooks might not have.  I freely admit to being influenced by modern 
American cooking practices--I just don't think of something with meat in 
it as any sort of "pudding," and I doubt it would ever occur to me, if I 
were doing research for a feast or dish, to look for meat recipes in a 
"pudding" list.
--maire's 2 pence worth....

Stefan li Rous wrote:


> So, for this period sausage list, should it contain things like a 
> haggis? What is the difference between simply ground meat and sausage? 
> What is the dividing line between a pudding and a sausage, at least for 
> such a list?
>