[Sca-cooks] Sausage results

[Phil Troy / G. Tacitus Adamantius]

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?

Adamantius