[Sca-cooks] Sausage results
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Tue Jan 22 19:06:38 PST 2008
On Jan 22, 2008, at 9:02 PM, Carol Smith wrote:
> Dear Gunthar,
> Did you make any in casings which weren't soaked in saffron?
> I've made Zervelat twice now, and for some of the second batch we
> did not soak the last few casings in saffron. The color was
> definitely different. They're not really yellow, but have a
> yellowish cast to them, and I think that's what is expected here.
> It's definitely not the usual color of sausages, which is normally a
> redder color. They definitely had a yellowish cast to them when we
> used soaked casings.
I'm struck by the fact that Welserin calls for a quarter ounce of
saffron, IIRC. That's rather a lot, no? I can get it cheaply enough
(probably last year's harvest marked down in a one-ounce tin) for
experimentation purposes, but is that what the other people are doing?
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