[Sca-cooks] Sausage Making

[Phil Troy / G. Tacitus Adamantius]

On Apr 15, 2006, at 8:27 PM, Fairy Tale Designs wrote:

>
> Sauerkraut, compost (and its assorted relatives), and Rumpolt's beet
> with horseradish relish are all good accompaniments. Good mustard, of
> course, and maybe one of Platina's roasted vegetable salads (onion,
> or carrot, etc.) would also be good.
>
> Adamantius
>
>
>   Do you mean the fruit/veggie mixture and sometimes nuts?
>
>   if so, I have never tried making it, but it sounds intersting.   
> What does it look like though once it is done? Does it become a bit  
> blank in color or doe sit retain some ?

It's a mixed pickle of fruits and vegetables (the nuts are green, a  
little like immature fava beans or those green soybeans you can  
sometimes get fresh in Japanese restaurants) in texture and flavor,  
and pretty much interchangeable with vegetables) with pale and dark  
bits, usually colored with saffron and/or saunders. I wouldn't call  
it dull-looking by any means.

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