[Sca-cooks] some liver and other offal recipes

[Terry Decker]

> Interesting. I can buy sausage meat here, which is the sausage without the 
> container. This idea of eating the container without the sausage meat is 
> new, though. :-)
>
> How were these served? As a pile of rings? Like you sometimes see with 
> calamari? Or was this cut into strips? or what?  By itself, it sounds 
> thin, filmy and insubstantial. Or was this as pieces mixed in with other 
> pieces of meat?
>
> This likely goes back to period, but do we have any mention of it or 
> recipes?
>
> Thanks,
>  Stefan

Try chitterling, Stefan.  It's a Middle English word for the small intestine 
of pigs usually fried or steamed.  In recipes, the word has also been used 
to refer to beef intestines.

Bear