[Sca-cooks] Sausage Stuffers
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Thu Nov 2 14:36:57 PST 2006
On Nov 2, 2006, at 3:24 PM, Stefan li Rous wrote:
> It would be interesting to know if the Laurels with the putdowns have
> any background in working with horn or cooking.
This was my question, too, and it occurred to me that the ideal
solution would be to name them, since I'm sure they stand by their
convictions, and since I know of at least one Laurel who doesn't see
it as any more of a problem than with working with most plastic
utensils, assuming the surface is clean and smooth.
> Raising safety
> concerns is legitimate when reproducing period techniques, but saying
> something shouldn't be done without checking into the concerns to see
> whether they are valid is just as foolish as ignoring the concerns.
Yeah, it's often so much reactionary doofishness, and sometimes it's
easy to wonder if some people might react differently had it been
their own idea...
I believe somewhere you asked about the mechanics involved, Stefan,
and I'm not sure if this was addressed. The basic horn premise is
like using a funnel, as I believe Jadwiga said: you thread the
casings onto the tight end of the funnel, pack your meat into the
wide open end, knot off the end of the casing, and force the meat
through the funnel (some processes call for a ramrod of some kind,
like a short piece of wooden dowel). The funnel can be curved like a
horn, which makes putting a ramrod through it a little difficult, but
not insurmountable; you just use the straightest horn you can find,
and cut off the point, leaving a tapered, hollow tube. Obviously
you'd want it as clean as possible, using maybe a piece of steel wool
on a stick, or a wire brush or something like that to get the inside
smooth. If you use a ramrod, you obviously don't use one the same
diameter as the wide end's opening, or else it won't slide down
inside for any distance.
You can still buy a modern sausage-stuffing tool that looks a bit
like a modern barrel scoop for grain or sugar, that kind of stuff --
the open end is partially cut away to make it easier to push the
contents by hand into the funnel portion. Essentially a funnel with a
hopper at the end, with pressure assisted by the physical scooping of
the meat mixture into the funnel. I have no evidence, myself, of this
being done with horns, but you could certainly do it, and some might
find it useful.
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