[Sca-cooks] Another sausage question
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
> Welserin, and Rumpolt. Is there a moral imperative that says you
> have to
> add something pork? Would lard work instead? And are there any
> 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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