[Sca-cooks] Currywurst, and what's your favorite medieval wurst?

wheezul at canby.com wheezul at canby.com
Thu Aug 26 17:04:35 PDT 2010

Goodness those sound nummy.  I was wondering if there was any interest in
transcriptions/translations of Rontzier's numerous wurst recipes
(including wurst of bologna!) In Rontzier's recipe(s) for wurst made of
pork, it specifically calls out parmesan cheese.  I really want to try my
hand at sausage making!  I haven't checked the florilegium yet either. 
I'm still reeling over all the mustard postings.

Katherine (shuffling off to by a sausage stuffing attachment for the
Kitchen Aid...)

>   Good my lady Hilde:  I took a look at the recipe and it calls for
> cheese.  What kind of cheese do you use?
> In gratitude,
> Selene
> On 8/26/10 11:14 AM, Roxann Hatch wrote:
>> My absolute favorite is the Zervelat recipe from Sabina Welserin. My
>> entire
>> Barony expects it anytime I have a gathering of any sort, SCA related or
>> not.
>> Hilde
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