[Sca-cooks] Sausage question....
Mike C. Baker
kihebard at hotmail.com
Sat Mar 8 19:37:49 PST 2008
> I did a trial run of that sausage/apple/onion pottage that
> was discussed earlier this winter, using granny smith apples
> and a locally-made German-style sausage. The results were
> tasty, but not spectacular. The flavor of the sausage just
> sort of disappeared into the flavor of the onions and apples
> and spices.
> I'm thinking that another kind of sausage, one more highly
> spiced, or perhaps smoked?, might be a better choice for this
> dish, which I hope to bring to a potluck feast in a couple of
> weeks. Any suggestions? I know some other list members have
> made this dish, so I'd love to hear what kind of sausages
> were used....
Opinion only -- I have not attempted the pottage myself, or enjoyed the
fruit of other hands that I recognize as this dish...
1. Find milder onions or reduce the amount if they are unwittingly
overwhelming the sausage.
1a. Ditto the apples -- perhaps a mushier, less-strongly flavored
variety -- or, considering the current season, begin with dried apples?
2. "properly" smoked sausage might certainly help. Perhaps a drier /
less fatty type, such as is represented by commercially available
3. "locally-made German-style" is almost a null descriptor. Is this a
sausage where you normally taste the (black) pepper and other spices, or
is it one of those wimpy wannabe sausages where the hand on the spice
grinder was significantly restrained? I have recently (last two months
or so) had a German "ring sausage" where the black pepper was strong,
visible, yet not overpowering. Previously I have also had "German
sausage" that had no visible pepper and correspondingly little pepper in
Amra, Kitchen Idiot
Adieu, Amra / ttfn - Mike / Pax ... Kihe
Mike C. Baker
SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA
"Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)
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