James of the Vayle
jamesofthevayle at gmail.com
Mon Jun 8 18:23:36 PDT 2009
Thanks for the tips and speedy answers, that is most likely where I would
have ended up after digging around.
The recipe for zervelat is a few entries later and does look quite
On Mon, Jun 8, 2009 at 9:09 PM, Antonia Calvo <ladyadele at paradise.net.nz>wrote:
> Phil Troy / G. Tacitus Adamantius wrote:
>>> I am making bratwurst, a recipe out of the Sabrina Welserin text. What
>>> the bacon? Back bacon I feel, obviously not American bacon.
>>> Take four pounds of pork and four pounds of beef and chop it finely.
>>> that mix with it two pounds of bacon and chop it together and pour
>>> approximately one quart of water on it.
>> I'd interpret it as four pounds of lean pork, four pounds of lean beef,
>> and two pounds of boneless fresh pork belly, which would bring the total
>> fat content up to a reasonable level, probably around 20% if there's still
>> a little fat in the other meats.
>> Less than that, and sausage tends to be dry, and more than that, and it's
>> too greasy to most people's tastes.
>> You could probably use an equal amount of hard back fat or kidney fat if
>> you can't get fresh belly or side meat.
> I concur-- I think they're looking for belly, fatback, fat speck...
> something that will mainly provide additional fat. Isn't that the recipe
> for zervelat, not bratwurst?
> Antonia di Benedetto Calvo
> Habeo metrum - musicamque,
> hominem meam. Expectat alium quid?
> -Georgeus Gershwinus
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