[Sca-cooks] Another sausage question

[Deborah Hammons]

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 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 small
batch without fat, one with probably beef suet or lard, and see what the
taste and texture is like.  Thank you.
Aldyth

On Fri, Oct 9, 2009 at 12:11 PM, Johnna Holloway <johnnae at mac.com> wrote:

> You might also look at Scappi. The English recipes
> are more likely to be those for puddings in casings.
> http://www.historicfood.com/English%20Puddings.htm
> 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.
>
> Johnnae
>
>
> 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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