[Sca-cooks] Sausage recipes

[Phil Troy / G. Tacitus Adamantius]

Also sprach Robin Carroll-Mann:
>Notes:
>*   "Morcillas" are normally blood sausages, whereas these are 
>closer to a British boiled pudding.

Several years ago, I cooked a not-very-period generic-Celtic-style 
feast for our annual generic-Celtic-style event, and one of the 
ladies in Østgardr brought along her mother, who was from Puerto Rico 
and doesn't speak very much English. It seems she particularly 
admired the haggis we'd made, and she asked, in slightly broken 
English and with help from her daughter, where we'd gotten the idea 
for haggis. I explained that it was morcilla de Scotland... she 
immediately grinned and nodded, and apparently asked her daughter 
what this guy was doing, knowing about morcilla. She explained that I 
was a little unusual by local standards: all I actually caught were 
the words, "Ma, he just knows, okay?"

Adamantius, morcilla fan
-- 




"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