[Sca-cooks] Dried or smoked sausages

[David Friedman]

Le Menagier has a sausage hung in a chimney where a fire is kept all the 
year.

A local expert on sausage and other ways of mistreating meat is wulfric, 
the mad baker. madbaker at pobox.com.

He has a file of information at:

https://docs.google.com/document/d/1KIiF8ly3RZQiIJQ_UjMJwYWjwNBzVWnXOPlPT7wUBqI/edit


On 9/11/14, 9:19 AM, Volker Bach wrote:
> There are several sausage recipes I'm aware of that require drying (Welserin's sausages for salad and 'Italian sausages' from a sixteenth-century middle low German print), but they do not involve deer. Smoking seems to have been common, though the only recipe that specifically is for a smoked sausage I knowq is lucanicae.
>
> YIS
>
> Giano
>
>
>
> Deborah Hammons <mistressaldyth at gmail.com> schrieb am 17:56 Donnerstag, 11.September 2014:
>   
>
>
> Greetings everyone.
>
> I am working from the phone this week and cannot seem to get the florigium
> to load.  After getting two deer, I was wondering if there are period
> sources for dried or smoked sausage.  Thanks!
>
> Aldyth
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-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/