[Sca-cooks] Sausages, now vs. then (was TV advice requested)

[Sue Clemenger]

The only significant difference between current sausage practices (that I
have personally encountered), and those from the middle ages, is that a
majority of the current sausages all seem to require refrigeration, even the
cooked/cured ones.  I honestly don't know if this is due more to a (perhaps
cultural) preference for "fresh" sausages, or if it's because of modern
food-handling habits, but I definitely have that impression.....
--maire

----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, March 21, 2007 4:20 AM
Subject: Re: [Sca-cooks] Sausages, now vs. then (was TV advice requested)


>
> On Mar 21, 2007, at 2:07 AM, Stefan li Rous wrote:
>
> > Niccolo suggesteed:
> >   <<< Zabaglone is another, though way less ubiquitous.  Sausages now
> > versus then? >>>
> >
> > Okay, What is different between sausages now versus then? Other than
> > the fact that the smoking given to sausages these days is lighter,
> > more for flavor than preservation, I'm not sure what the differences
> > would be. Some meat differences, more venison sausage then, less
> > turkey sausage.
>
> By and large... more often than not... for the most part... and
> speaking generally  (with, as always, exceptions sufficient for some
> SCA person to claim otherwise based on an insufficient sample size
> and probably not sufficient to be correct), sausages in period tend
> most often to be differentiated from puddings and pretty similar to
> modern sausage.