countgunthar at hotmail.com
Tue Jun 9 09:46:45 PDT 2009
> I would add to that (from my own sometimes less-than-stellar
> experience) that no matter how new, sharp, clean and cold your grinder
> is, and how cold your fat pork is, it is better to chop it with a
> knife if possible, rather than grinding it.
Good point. One thing I did when I displayed Zervelat at Kingdom A&S
was show two versions of the sausage. For one I used a modern
grinder and sausage stuffer and the other I chopped by hand, using
period knives and stuffed with a stuffing funnel.
There wasn't a lot of difference between the two but I wanted to show
what hand minced was like compared to grinding. I also wanted to present
a sausage as close to period as possible.
One of the most amusing comments given to me was, "Yeah, we liked
the homemade ones a lot better than the storebought."
Um...they were both homemade. Just one done by machine and one by
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