[Sca-cooks] Sausage results

Elaine Koogler kiridono at gmail.com
Mon Jan 21 10:27:47 PST 2008

Thanks!!  You may have and I just missed it!!


On Jan 21, 2008 11:52 AM, Michael Gunter <countgunthar at hotmail.com> wrote:

> Zervelat
> Das Kochbuch der Sabrina Welserin (c 1553)
> Wie man zerwulawirstlach machen soll Erstlich nempt 4 pfund schweinflesch
> vom zepfflin/ vnnd 2 pfund speck, das last klainhacken vnnd thiet 6 lott
> saltz darain/ ain pfund geriben kes, .3 lot pffeffer, 3 lott umber, wen es
> gehackt jst, so knetten das als darein rerlach 3 lott, ain ½  lott
> negellach, ain halb lott muscatnus, zway lott zuker, die derm mus man
> saubermachen vnd nachmals gilben, darf man nit gar ain ½ lott saffera, man
> muss y binden auff vaiden seitten, auch vnngeferlich ain quertlin Frisch
> wasser darangiessen, man mus auch das saltz, jmber, pfeffer nit gar
> darainthon, sol les vor versuchen vnnd darnach machen, man soll sy sieden
> vnngefarlich als 2 air, sas gewirtz vnnd saltz mus man dareinton nach aines
> guten gedoncken, man mus zuuor versuchen.
> Translation by Mistress Clara von Ulm
> "First take four pounds of pork from the tender area of the leg and two
> pounds of bacon. Let this be finely chopped and add to it three ounces of
> salt, one pound of grated cheese, one and one half ounces of pepper  and one
> and one half ounces of ginger. When it is chopped then knead the following
> into it, one and one half ounces cinnamon, one fourth ounce of cloves, one
> fourth ounce of nutmeg and one ounce of sugar. The sausage skins must be
> cleaned and subsequently colored yellow, for which one needs not quite one
> fourth ounce of saffron. Tie it up on both ends and pour in approximately
> one quart of fresh water. The entire amount of salt, ginger and pepper
> should not be added, taste it first and season it accordingly. It should be
> cooked about as long as to cook eggs. The seasoning and the salt must be put
> into it according to one's own discretion, it must be tried first."
> Gunthar
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