[Sca-cooks] sorry ytpo
V O
voztemp at yahoo.com
Fri Feb 4 18:10:23 PST 2011
Speck is like a thick cut bacon, a little harder, but I haven't seen it used in
blutwurst. I wonder if that could be a regional speciality. The blutwurst I
know is just that, blood sausage, I have usually seen blood and tounge sausage.
Speck is wonderful stuff! Think proschuto (sp?) but in thick chunks, which you
cut off what you are going to use. Find a german deli, or there are some places
I think you can get it online. We get it at the local farmers market, from a
German Metzgar (butcher) who sells there.
Yumm!
Mirianna
----- Original Message ----
From: Stefan li Rous <StefanliRous at austin.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Fri, February 4, 2011 4:31:29 PM
Subject: [Sca-cooks] sorry ytpo
<<< BLutwurst is made from Blood and speck.
Elisande >>>
What is "speck"?
Stefan
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