[Sca-cooks] Sausage Stuffers, more information, please

Carol Smith eskesmith at hotmail.com
Thu Nov 2 15:34:01 PST 2006

I'd realy be interested in seeing a full article on the procedure, including 
the making of the stuffing horn.  Is there hope for one?


>From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
>Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] Sausage Stuffers
>Date: Thu, 02 Nov 2006 01:36:57 -0500
>On Nov 1, 2006, at 11:55 PM, izofgold at aol.com wrote:
> > Thanks for adding that Daniel. It would be nice to see someone
> > finally saying something nice on this list about me trying it and
> > having the guts to try it since all I am getting privately from
> > Laurels and such are put downs for even attempting something this
> > "dangerous".
>Well, I'm sure any peers of your, or any, realm, would not mind
>having their names attached to such a judgement. I can think of at
>least one medieval English recipe that refers to forcing ground fish
>meat through a horn (like a pastry bag), and without actually digging
>it out, I'm pretty sure Le Menagier refers to using a horn to stuff
>sausages. Horns are also the traditional material for force-feeding
>geese for foie gras.
>And, as Doc mentions, a horn was... erm... instrumental in the demise
>of Edward II (although it was, arguably, not the most dangerous of
>the tools used).
> > We took the idea, and made it as mundanely sound and safe as
> > possible including something on the inside of the horns that was
> > food grade safe. I took the idea from some pictures I had seen in a
> > German castle and I quickly drew sketches of along with some notes
> > in various period references about how they did it.  Hey - give a
> > girl a break you guys - I tried it!  How many cooks in the SCA
> > actually have to come up with their own amounts for stuff because
> > the amounts are NOT given, come up with the period utensils AND
> > came up with the idea to create as much of it as you can including
> > using the bits that most people mundanely wouldn't use?  Part of
> > the reason we do this is to learn how they did things and why and
> >  with wha
> >  t.  Unless I have missed something in which case I am sorry.
> >
> > I wanted to see if it could be done - and I did it. --- according
> > to my canton, the autocrat for the event in January and my fellow
> > cooks --- I did it really really well and there was nothing left
> > when they finished eating and - not one person got sick from it and
> > it's been over a week.  So all safety precautions worked as they
> > should have.
>I'm completely unclear as to what was supposed to be dangerous about
>this. Horn is basically collagen, which some artificial sausage
>casings are made of anyway. The "dangerous" stuff in a horn is
>basically bits of dried cow and dirt, which you scrape away, washing
>and scalding away the residue. While I can see a desire to render
>this horn food-grade, what I can't see is where it wouldn't be.
>Did I miss the big condemnation thread?
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