[Sca-cooks] Terminology/substitute questions

Elaine Koogler kiridono at gmail.com
Sun May 24 16:13:22 PDT 2009

There is also a recipe in Platina for farcimina, made of salt pork, beef,
parmesan cheese and eggs.  I made it for a feast I did some years back.  If
you want the recipe (my redaction) let me know and I'll be happy to send
it.  It was pretty good.


On Sun, May 24, 2009 at 4:15 PM, Terry Decker <t.d.decker at att.net> wrote:

> Mettwurst and Mettenden are probably closest to polony, which is a coarse
> sausage with various ingredients and spicing.  You'll find a number of
> recipes under various names, including belony and Bolognese.
> For Grützwurst, look for farcimina in the Polish corpus.  Farcimina are
> sausages prepared with kasha.  To quote Dembinska, "The farcimina, according
> to Szymon Syrennius's discussions in connection with millit kasha, ' are
> used for stuffing blood sausages of pork and beef, having first been cooked
> in the fat.'  Farcimina appears in much earlier sources in a similar
> context, so there is little doubt as to what is meant by it."  (Syrennius,
> "Ksiegi pierwsze o ziolach rozmaitych," 1006.)  You might also check out
> Markham's pudding recipes where the pudding mixtures are stuffed into
> "farmes" (intestines) and cooked.  Apicius gives several recipes where spelt
> grits are used in sausage (farcimina).
> Bear
> ----- Original Message ----- I'm still working on the Hanseatic cuisine
> text, and right now I've hit a snag. There are a number of things eaten
> today here that seem to go right back to Hansa times, but I have no clue a)
> what to call them in English and b) what kind of a substitute, if any, would
> be available in Britain or the US. Can anyone help?
> Number one: Mettwurst. This is a smoked salamilike sausage, but the cut of
> the meat is fairly coarse and it includes a lot of fdat. It is traditionally
> seasoned with salt and whole peppercorns (modern versions also often include
> mustardseeds) and is smoked only mildly, so it is still rather moist and
> soft when served. Today, these come in various sizes and are eaten both as
> snacks and sliced on bread. An early sixteenth century source quotes a
> proverb saying "a mettwurst no longer than a limb (finger), those are short
> ends". I think that means they were usually longer than that, and cut or
> bitten off.
> Anyways, what, if anything, do you call a sausage like that?
> Number two: Mettenden. Much like the above, except extra fatty, extra
> salty, extra pepper, and designed to be boiled with cabbage or soup to give
> it flavour. A recipe from the 1570s says that sausages like this should be
> 'boiled with a salad'.
> Number three: Grützwurst. All I can go by is a single reference from a 15th
> century account book saying '(oat)meal for sausages' and a fifteenth century
> recipe describing how to make sausages green (parsley and eggs ground
> together, meal, meat and spices and 'make sausage' - presumably everyone
> knows how).  There is a tradition to this day to make a kind of boiled
> sausage with oat or barley meal in North Germany, called Grützwurst. A much
> more recent recipe (1897) describes the process of aking the modern kind:
> boiled oatmeal, blood, melted fat, water, flead cut into small bits and
> spices are loosely filled into a casing and boiled. The 'white' kind is made
> without blood, but with bacon fat.
> I'm really at al loss here. The kind with blood sounds like black pudding,
> but the kind without blood (and including meat as well as fat) seems to have
> been the more common kind.
> Does anyone understand what I'm trying to say?
> Giano
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