[Sca-cooks] Sausage Making

[Stefan li Rous]

Muiriath asked:
=====
   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.
=====

Yes. This is, in fact, a reoccurring conversation thread there. It  
isn't that difficult, although having the right tools, such as the  
sausage grinder/stuffer accessories for one of the mixers, as well as  
having more than one person, seems to help a lot.

Here are a few files in the FOOD-MEATS section of the Florilegium  
which have some of the best comments from the previous discussions here:
sausages-msg     (176K)  4/17/05    Period sausages. Making sausage.
sausage-makng-msg (36K)  4/20/05    Sausage making techniques. Supplies.

And for a similar, yet different dish:
haggis-msg        (94K) 10/25/01    Scottish haggis recipes. comments  
on haggis.

There is also this file in the ANIMALS section:
pig-to-sausag-art (17K)  8/31/98    From pig to sausage by Mordonna  
Dubois.

These files are pretty much all on creating fresh sausage. To take  
this another step to smoked sausage, check out this file in the FOOD- 
MEATS section:
meat-smoked-msg   (48K)  4/20/05    Medieval smoked meats. Smoking  
meats.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****