[Sca-cooks] Bratwurst recipe

[yaini0625 at yahoo.com]

We have been having fun with the word kakka at school. ;o)
Aelina

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-----Original Message-----
From: Dan Schneider <schneiderdan at ymail.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Sat, 5 Feb 2011 23:35:35 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Bratwurst recipe

Hej all,

One thing about the recipe from "Koge Bog": in the Scandinavian languages, "Kommen" (the word in the original) would be caraway seed, not cumin (which is "spiskumin", for those who are interested). The first time I came to Sweden, I made a rather... interesting... batch of chili for my in-laws through not knowing that... 

Dan

--- On Sat, 2/5/11, Johnna Holloway <johnnae at mac.com> wrote:

> Or  from Koge Bog
> (Denmark, 1616 - Martin Forest, trans.)
> 
> XXI - To make bratvurst. Take the meat off the shoulder and
> cut it into pieces. Pull the ligaments well off. Thereafter
> take a third part good tender beef and chop well small.
> Thereafter chop the two parts pork meat with the beef so
> that they are well mixed. Mix it well iwth salt, crushed
> pepper, half-crushed nutmeg flowers, marjoram, thyme and
> danish cumin. The sausages should be made in the biggest
> pork intestines. When they are filled they should be put
> into clean water seething over the fire, and then quickly be
> taken out again and be hung overnight next to a warm oven to
> dry. And hten be hung in the smoker in cold smoke. This way
> they are cured and can be eaten raw.
> 
>


      
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