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

[Roxann Hatch]

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  




________________________________
From: Christiane <christianetrue at earthlink.net>
To: sca-cooks at lists.ansteorra.org
Sent: Wed, August 25, 2010 10:50:05 AM
Subject: [Sca-cooks] Currywurst, and what's your favorite medieval wurst?

The Chicago food thread made me recall that while I was in Chicago in May, I 
actually never got to try any real Chicago restaurants; but I did get to try 
Berlin specialties at a reception that city's economic development group was 
holding there. And on the menu was currywurst. Ah, currywurst, I long for you 
still!!!!!

Anyone here actually make it, including the sauce? This seems like a good recipe 
here:

http://www.saveur.com/article/Recipes/Currywurst-Sauce.

I was told to make sure that I put the currywurst over my fries, because eating 
the potatoes that had soaked in the currywurst sauce was the best part.

So all this got me to wondering about period sausages, a-wandering about in the 
discussions on the Florilegium, and thinking about getting a sausage attachment 
for my Kitchenaid mixer. As there are quite a few experienced sausage makers on 
this list, I'll ask, what's your favorite period sausage to make and what's your 
favorite to eat?

Adelisa de Salernum
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