[Sca-cooks] Another sausage question

Deborah Hammons mistressaldyth at gmail.com
Thu Oct 8 20:19:37 PDT 2009

So, oh wonderful bunch of people.  I have never made non pork sausage
myself.  Helped my student with chicken brats.  In looking over the Platina,
Welserin, and Rumpolt.  Is there a moral imperative that says you have to
add something pork?  Would lard work instead?  And are there any period
references to boiling the sausages in alcohol?  Finishing them off in beer,
or mead or wine would be interesting, but is it "new world"?

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