[Sca-cooks] Another sausage question

Johnna Holloway johnnae at mac.com
Fri Oct 9 11:11:52 PDT 2009

You might also look at Scappi. The English recipes
are more likely to be those for puddings in casings.
I think fat is used to provide moisture and in lean modern
sausages (turkey, chicken, soy, etc) that moisture
is provided by ingredients other than lard.
A quick look didn't reveal cookery instructions involving beer.

I am unsure what you mean by "new world"; perhaps you meant
modern or the modern period.


On Oct 8, 2009, at 11:19 PM, Deborah Hammons wrote:

> 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"?
> Aldyth

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