[Sca-cooks] Bratwurst recipe

[Marcha Daffin]

Thanks...Danke..those recipes are the ones....
Bert
----- Original Message ----- 
From: "Johnna Holloway" <johnnae at mac.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, February 05, 2011 5:58 PM
Subject: Re: [Sca-cooks] Bratwurst recipe


> 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
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