[Sca-cooks] Blutwurst. was horsemeat

[V O]

My first job was in a german deli, as a young 16 yr old handling and 
cutting/slicing the blutwurst, blood and tounge sausage was, well, just gross.  
But by far the worst was slicing the beef tounge, bleach.........  Picking up, 
handling and slicing that slimy thing was just totally ewwwww to me. 


I still can't face any of those today.  When I was in Colonge for Faching at age 
25, we were walking thru the streets and a very nice Lady offered us a tidbit 
from a bag she was carrying and it turned out to be homemade blutwurst.  Even 
then It was very hard to look at that and not gross out.  


My Dad told us about his parents butchering a pig and using every bit of it, and 
making the blutwurst.  All I can say is I am glad they stoped before I was old 
enough to remember it.  


I understand the nesessity of the times and hunger to utilise everything food 
wise that you have avaliable, but I have to tell you that I am glad to not have 
to go there today.

Mirianna


----- Original Message ----
From: Huette von Ahrens <ahrenshav at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Fri, February 4, 2011 9:07:26 AM
Subject: [Sca-cooks] Blutwurst. was horsemeat

I am sorry, Elisande, but I have to correct you.  Blutwurst is NOT made from 
liver.  It is made from pig's blood and parts of pig, but not their liver.  Blut 
means blood.  Liverwurst and Braunschweiger are made from liver.  I think you 
got the two wursts confused.
 
Huette

--- On Fri, 2/4/11, brooke white <traumspindel at googlemail.com> wrote:



We have lost countles perfectly Good, nutrious and tasty dishes due to
rather Modern peculiarities: Ever had 'Blutwurst' (Sausage made from liver)
there is a reason why, it is part of a dish called heaven and earth. because
if it is a good one and fried quite right and mixed with applesauce it is
absolutely delicious.

YOurs
Elisande