[Sca-cooks] Sausage Making

[Sue Clemenger]

I've made sausages a couple of times, and not found it too difficult,
although it did take longer than anticipated, so I'd advice making them in
advance and freezing them or something.  I'd also advise making small test
batches, and cooking same, so you can taste the spices, and get the fat
percentage right.
We used an electric grinder/sausage maker I inherited from my Dad.  I know
that other folks on the list have used other equipment, as well.
I served them for lunch, both times, and I believe I just served them with
lombardy mustard...
--Maire

----- Original Message -----
From: "Fairy Tale Designs" <avrealtor at prodigy.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, April 15, 2006 5:28 PM
Subject: [Sca-cooks] Sausage Making


> First I wanted to thank all those have helped my figure out ideas for the
no kitchen issue and the "pizza only" issue.
>
>   Now I have another question.  Has anyone here made sausages and if so,
did you find the task to be difficult? I am looking into buying a meat
grinder/sausage combo for next to nothing.   I remember someone saying that
the casings can be difficult to find, but I have found an on-line source
that ships them in brine and vaccumed sealed.
>
>   I have found numerous recipes for the spices and techniques, but any
suggestions on accompiments would be good to.
>
>   -Muiriath