[Sca-cooks] Another sausage question
mistressaldyth at gmail.com
Fri Oct 9 14:32:54 PDT 2009
With all due respect to those who have one, the out of kingdom laurel giving
me a hard time isn't well, my friend. :-)) Doesn't cook herself, but makes
spiffy late period clothing. Nuff said. :-=))
Deer or antelope fat is just plain nasty. I was leaning toward beef suet
more because the commercial packagers who make wild game sausage up here
seem to like it. Well, off to Denver to get there before the snow that is
her, follows me there.
On Fri, Oct 9, 2009 at 3:15 PM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:
> On Oct 9, 2009, at 4:12 PM, Deborah Hammons wrote:
> I have an out of kingdom laurel who swears that it is period to boil the
>> sausages/brats etc in beer or wine or mead.
> I can think of at least one English recipe, probably 15th century, for
> simmering meat in ale wort (it's for faux sturgeon made of veal shank), and
> several for simmering meats in ale or wine. I haven't seen any direct
> evidence for doing this with sausages, and I thought the whole point of
> bratwursts is that they're grilled or fried (yes, I know they are so treated
> in the modern US and Europe, but think about the name).
> I think it would be perfectly acceptable to go to your laurel friend and
> tell him or her that you'd like to learn more about this subject, and ask
> for the source of the information on boiling sausages in beer, wine or mead.
> This is kind of what Laurels are for... of course, how would I know??? ;-)
> I couldn't find any recipes
>> that are period that mention it. I used new world rather than period so
>> that I wouldn't get the what period are you looking at comments. Just
>> sausage. And I don't want to add any pork products. So I will make a
>> batch without fat, one with probably beef suet or lard, and see what the
>> taste and texture is like. Thank you.
> One thing to consider is that without added fat, you're going to have a
> much narrower window of forgiveness on things like overcooking and drying
> out (which is where bratwursts, fried or grilled where you can see what's
> going on, might come in handy). Lard, without some qualification, is pretty
> much always pork fat, but beef kidney suet might work.
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
> -- Rabbi Israel Salanter
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