[Sca-cooks] Bratwurst recipe

[Johnna Holloway]

How about Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)

25 If you would make good bratwurst. Take four pounds of pork and four  
pounds of beef and chop it finely. After that mix with it two pounds  
of bacon and chop it together and pour approximately one quart of  
water on it. Also add salt and pepper thereto, however you like to  
eat  it, or if you would like to have some good herbs , you could take  
some sage and some marjoram, then you have good bratwurst.

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.


http://medievalcookery.blogspot.com/2010/01/medieval-hot-dog-stand.html
has a discussion on bratwurst where Doc noted
"There are a number of recipes for sausages in "Das Kuchbuch der  
Sabina Welserin" (1553), including one for "prattwirst". Alia Atlas  
translated that to bratwurst.

[That's the recipe quoted above.]


There was also this article in November 2007 Reuter's where it  
mentioned:

Historian finds oldest recipe for bratwurst
  (Reuters) - A hobby historian has discovered the oldest known recipe  
for German sausage, a list of ingredients for Thuringian bratwurst  
nearly 600 years old.
According to the 1432 guidelines, Thuringian sausage makers had to use  
only the purest, unspoiled meat and were threatened with a fine of 24  
pfennigs -- a day's wages -- if they did not, a spokesman for the  
German Bratwurst Museum said Wednesday.
Medieval town markets in Germany had committees charged with  
monitoring the quality of produce. Thuringian bratwursts, which are  
made of beef and pork, are symbols of Germany's cultural heritage and  
ubiquitous snacks at football matches.
Historian Hubert Erzmann, 75, found the ancient recipe, inscribed with  
pen and ink in a heavy tome of parchment, earlier this year while  
doing research in an archive in the eastern town of Weimar, museum  
spokesman Thomas Maeuer said.
"The discovery shows that there were already consumer protection laws  
in the Middle Ages," he said.
The instructions go on display Thursday in the Bratwurst Museum near  
the eastern city of Erfurt, Thuringia's capital.  November 2007

(I did not find a English news article with the actual recipe, but the  
museum is here http://www.bratwurstmuseum.net/ )
  Hope this helps

Johnnae


On Feb 5, 2011, at 5:36 PM, Marcha Daffin wrote:

> It has been years since I made this and I believe it was a german,  
> SCA version.
> Thanks, Bert
>>
>>> Help! Please...I cannot find my recipe for bratwurst. Afraid this  
>>> is  a bit of an emergency..
>>> Thanks, Bertha