[Sca-cooks] Dried or smoked sausages

[Stefan li Rous]

Aldyth said:
<<< 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. >>>

sausages-msg (208K) 7/28/13 Period sausages. Making sausage.
http://www.florilegium.org/files/FOOD-MEATS/sausages-msg.html

From the sausages-msg file:
> From Sabina Welserin:
167 To make venison sausag
Take the liver and the lungs from a red deer, also good roast meat and deer
fat, bacon, spices, saffron, ginger and mace as well, chop it all together
and cook the sausage in a suitable broth.

> From Marx Rumpolt:
Venison Sausage
13 Würst von Hirschendarm. Nimm den Hirschendarm/ unnd lasz ihn sauber
auszschleimen/ ist er feiszt/ unnd nicht Weidewundt/ so lasz es daran/ Nmm
die innwendigen Braten/ und das feiszt/ so bey den Nieren ligt/ und ein
wenig Ochsenfeiszt darzu / So wird es desto wolgeschmacker. Denn das
Hirschfeiszt ist gar herb unnd hart/ wenns kalt wirt/ unnd wenn mans isset/
bleibet es einem an Gaumen hengen  Ist aber besser/ man nemme Speck darzu/
und hack es durcheinander mit dem Hirschfleisch/ mach es ab mit Gewürz/
Pfeffer und Ingwer/ schlag Eyer darunter/ und füll den Darm damit/ bindts zu
mit einem Spagat/ und wirff in in heisz gesotten Wasser/ und laz ihn gar in
die Statt sieden / legs auff einen Roszt / unnd breuns ab/ auff allen beyden
seiten/ gib es darnach trucken auff ein Tisch / dasz fein warm ist. Und
solche Würst kanstu kochen/ es sey gelb oder weisz / Pettersilgen Wurzel/
oder grünen Kräuern/ auch mit einer guten Rindtfleischbrüh seindt sie
wolgeschmack/ Magst sie auch in einem Pfeffer zurichten/ auch die Därm
zerschnitten/ und mit den Sülzen gegeben/ auch auff Ungerisch/ dasz sie
gefüllt seyn mit Eyern und Reisz/ wie man die Ochsendäm fült.
 
Sausage of venison intestine. Take the venison intestine/ and clean it well
(remove the slime)/ (if) it is whole/ and not (damaged?) / so leave it
together/ Take the inner roasts/ and the fat/ that is near the kidneys/ and
also some ox fat thereto/so it will be tastier. Then the venison fat is
strong and hard when it is cold/ and when one eats it/ it catches in the
gums/ It is better/ (if) one takes bacon/ and mix (hack) it with the venison
(meat)/ season it with spices/ pepper and ginger/ beat egs thereunder/ and
fill the intestine therewith/ tie it shut with a string/ and throw it in hot
boiled water/ and let it simmer in this way/ lay it on a rack/ and burn
(roast) it off/ on both sides/ give it (serve it) dry to the table/ that it
is nice ad warm. And you can cook such sausage/ be it yellow or white/
parsley root/ or green herbs/ also with a good beef broth is it welltasting/
If you like you may prepare it in a pepper (sauce?)/ also the intestine cut
up/ and added into the brawn/ also in the) Hungarian (manner)/ that it is
filled with eggs and rice/ as one fills an ox intestine.
 
====================
I got beaten to welserin and rumpoldt(which are really the best), but
the Inntalkochbuch (15th cent.) has two others that might be helpful:
 
<<19>
Von wiltprät würst machen
Hakch das fleisch chlain vnd hakch einen spek
darein chlain vnd nim zu iglicher wurst
XVI ayer vnd mach das wol ab mit dem ge-Þ
würtz vnd vberprenn es ein wenig vnd legs
auf einen rost vnd richcz an.
 
Venison sausages
 
Chop themeat and chop bacon into it, take 16 eggs with each sausage (batch
of sausages?) and spice it well. Scald them quickly, roast on a griddle
and serve.
================

Remember that venison is a rather dry meat and as you can see from some of these recipes you need to add some fat to it. This is mentioned in this file, along with other useful things about cooking venison.

venison-msg (83K) 3/14/14 Medieval and modern recipes for venison.
http://www.florilegium.org/files/FOOD-MEATS/venison-msg.html

Aldyth, I’m willing to email you either of these files, if you wish, and it won’t overwhelm your phone. Let me know if you want these in Word, HTML or text formats.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****