[Sca-cooks] venison sausage

[Stefan li Rous]

Adamantius mentioned:
<<< The functional niche of needs of period people for sausage probably
would not have included turkey sausage, but even venison sausage
(unless you mean boar venison, but I suspect you mean deer) is  >>>

Yes, I had the modern definition of venison in mind, ie: made from  
deer meat or parts.

<<< probably less frequent than some might imagine. We have plenty of
evidence for salt venison, but I'm not aware of any specific
references to venison sausage. Puddings, maybe haggis, yes. >>>

I'm not sure how common venison sausage was, but I suspect they would  
still have had the same concern about saving venison for future  
eating as for any other meat.

Just to show some period venison sausage recipes, from the  
Florilegium venison-msg file:

======
Here are Sabina Welser's venison recipes:

7   To make a sauce in which to put a haunch of venison

<snip>

167   To make venison sausage

    Take the liver and the lungs from a red deer, also good roast  
meat and
deer fat, bacon, spices, saffron, ginger and mace as well, chop it all
together and cook the sausage in a suitable broth.

Valoise
======

 From the sausages-msg file:
more mentions of the previous Welser recipe, then:

====
  From Marx Rumpolt:

Venison Sausage
13 Würst von Hirschendarm. Nimm den Hirschendarm/ unnd lasz ihn sauber
auszschleimen/ ist er feiszt/ unnd nicht Weidewundt/ so lasz es  
daran/ Nmm
die innwendigen Braten/ und das feiszt/ so bey den Nieren ligt/ und ein
wenig Ochsenfeiszt darzu / So wird es desto wolgeschmacker. Denn das
Hirschfeiszt ist gar herb unnd hart/ wenns kalt wirt/ unnd wenn mans  
isset/
bleibet es einem an Gaumen hengen  Ist aber besser/ man nemme Speck  
darzu/
und hack es durcheinander mit dem Hirschfleisch/ mach es ab mit Gewürz/
Pfeffer und Ingwer/ schlag Eyer darunter/ und füll den Darm damit/  
bindts zu
mit einem Spagat/ und wirff in in heisz gesotten Wasser/ und laz ihn  
gar in
die Statt sieden / legs auff einen Roszt / unnd breuns ab/ auff allen  
beyden
seiten/ gib es darnach trucken auff ein Tisch / dasz fein warm ist. Und
solche Würst kanstu kochen/ es sey gelb oder weisz / Pettersilgen  
Wurzel/
oder grünen Kräuern/ auch mit einer guten Rindtfleischbrüh seindt sie
wolgeschmack/ Magst sie auch in einem Pfeffer zurichten/ auch die Därm
zerschnitten/ und mit den Sülzen gegeben/ auch auff Ungerisch/ dasz sie
gefüllt seyn mit Eyern und Reisz/ wie man die Ochsendäm fült.

Sausage of venison intestine. Take the venison intestine/ and clean  
it well
(remove the slime)/ (if) it is whole/ and not (damaged?) / so leave it
together/ Take the inner roasts/ and the fat/ that is near the  
kidneys/ and
also some ox fat thereto/so it will be tastier. Then the venison fat is
strong and hard when it is cold/ and when one eats it/ it catches in the
gums/ It is better/ (if) one takes bacon/ and mix (hack) it with the  
venison
(meat)/ season it with spices/ pepper and ginger/ beat egs  
thereunder/ and
fill the intestine therewith/ tie it shut with a string/ and throw it  
in hot
boiled water/ and let it simmer in this way/ lay it on a rack/ and burn
(roast) it off/ on both sides/ give it (serve it) dry to the table/  
that it
is nice ad warm. And you can cook such sausage/ be it yellow or white/
parsley root/ or green herbs/ also with a good beef broth is it  
welltasting/
If you like you may prepare it in a pepper (sauce?)/ also the  
intestine cut
up/ and added into the brawn/ also in the) Hungarian (manner)/ that  
it is
filled with eggs and rice/ as one fills an ox intestine.
--
Serena da Riva
=====

From: "Volker Bach" <bachv at paganet.de>
Subject: Re: [Sca-cooks] German Sausage recipes
To: Cooks within the SCA <sc-cooks at ansteorra.org>

On Thu, 6 May 2004 10:50:31 EDT, KristiWhyKelly at aol.com wrote :

 > Our barony is planning on a German feast and we hought it would be
 > cool to do our own sausages.
 >
 > Does anyone one have a period recipe for sausage?

I got beaten to welserin and rumpoldt(which are really the best), but
the Inntalkochbuch (15th cent.) has two others that might be helpful:

<<19>
Von wiltprät würst machen
Hakch das fleisch chlain vnd hakch einen spek
darein chlain vnd nim zu iglicher wurst
XVI ayer vnd mach das wol ab mit dem ge-Þ
würtz vnd vberprenn es ein wenig vnd legs
auf einen rost vnd richcz an.

Venison sausages

Chop themeat and chop bacon into it, take 16 eggs with each sausage  
(batch
of sausages?) and spice it well. Scald them quickly, roast on a griddle
and serve.
====

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 ****