[Sca-cooks] Sausages/Brats

[Adele de Maisieres]

izofgold at aol.com wrote:

>Well this weekend was fun filled with grounding and spicing meat for our period sausage stuffing fest.  We did both the mundane stuffers, and used the horn stuffers that Kristin Ailbe Anmclaid made for me!  Both work really well though certainly turning a handle is MUCH easier than pushing meat through a horn.
> 
>Anyone have any hints, tips, etc. they would like to share let me know off list I would love to hear it.  We made 80 and they all turned out really great! 
>  
>
Just two. 1. Sabina Welserin has at least two excellent period recipes 
for sausages. 2. Don't stint on the fat :-)

I'm not sufficiently enthused to do the stuffing myself, and I have 
access to a butcher who is really enthusiastic about old recipes and 
only too happy to make sausages to order.  Actually, that would be tip 
#3-- never underestimate the value of a good butcher.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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