[Sca-cooks] Dried or smoked sausages

[Deborah Hammons]

Thank you everyone.  The computer is up now.  I will try a few and see what
looks like a keeper for feast.

Aldyth

On Thu, Sep 11, 2014 at 8:40 PM, Sharon Palmer <ranvaig at columbus.rr.com>
wrote:

> 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
>>
>
> Rumpolt has recipes for venison sausage (as well as other sausage recipes)
>
> From the  menus
> Sausage made from a deer (Hirsch)/ nicely cooked warm and sprinkled with
> parsley root and whole pepper.
>
> Hirsch (Deer) 13.  Sausage from the deer intestines.  Take the deer
> intestines/ and let the slime be cleaned out/ if it is fatty/ and not
> mortally wounded/ then leave it on/ Take the internal roast/ and the fat/
> that lays by the kidneys (suet)/ and a little beef fat with it/ then it
> becomes even better tasting.  Because the venison fat is very bitter and
> hard/ when it becomes cold/ and if one eats it/ it stays on the roof of the
> mouth/
>
> But it is better that/ one takes bacon to it/ and chops it through each
> other with the deer meat/ mixes it with spices/ pepper and ginger/ beats
> eggs into it/ and stuff the intestines with it/ tie it closed with a
> string/ and throw it it in hot boiling water/ and let simmer completely to
> the place (until completely done)/ lay it on a grill/ and brown it/ on all
> both sides/ then give it dry on a table/ that it is nicely warm.
>
> And such sausage you can cook/ be it yellow or white/ parsley root/ or
> green herbs/ also with a good beef broth is well tasting/ You might also
> prepare them in a pepper (sauce)/ also the intestines carved/ and given
> with the brawn/ also/ that they are stuffed with eggs and rice/ as one
> fills the beef intestines.
>
>
> Hirsch 25.  To make Italian Zurwanada (Italian sausage) from the deer.
> Take the wide meat from the hind quarter/ cut it small with a knife/ take
> pork from the hindleg/ that is fatty/ chop with the venison/ and take the
> largest and strongest/ wash it out clean/
>
> and before you reverse it/ then pick the fat completely away from the
> deer/ leave not even a poppy seed large on it/ because otherwise it quickly
> becomes rancid/  Then turn it inside out/ and clean the slime out/ and dry
> it out well with a cloth/ that no drop of water comes in there/ neither
> outside nor inside/
>
> Then take salt/ put it in a pan/ make it dry and warm/ put it in a mortar/
> and pound it well small/ then take it out/ take whole pepper/ put it in a
> mortar/ beat it a just a little/ that the kernels drop apart/ take the
> pepper/ and mix it with the salt/ rub the meat/ that you have chopped
> small/ with it/ that it becomes well salted and spiced.
>
> Anyway see/ that you do not put completely to much salt in there/ that it
> is not over salted.  The Italians take everything according to the weight/
> but it shows itself quickly/ if there is too much or too little/ one has
> too much to do/ that one should always carry weights and balance with him.
>
> Take the meat/ and stuff it in the intestines/ and press it firmly/ and
> when you see that the intestine develops bubbles/ and the meat does not
> come over each other??/ then tamp the intestine with a needle point or a
> bodkin/ then it it goes even sooner over each other/ and becomes firm/ Tie
> the sausage closed/ and hang the sausage in smoke/ yet not in a chimney/
> that no heat comes to it/ that it only becomes dry/ the longer you let it
> hang in there/ the better and redder it becomes/ and it keeps a year and a
> day.
>
> However if you are in a crew/ then spread it with olive oil/ and enclose
> in barrels/ then they keep a year or three.  Such sausages are also good to
> make with beef and pork/ that no fat says on the intestines/ then it does
> not become rancid/ And such sausages you can well make from clean pork or
> beef/ with bacon that is not salted/ and the meat/ that belongs in such
> intestines/ you must not lay it in water/ but rather as it was gutted/
> because it is spoiled from the water/ and becomes stinking.
>
> If you do not have any intestines/ then take the bladder/ then the
> sausages become that much thicker and larger/ and when you cook them/ and
> they are small/ then you should let them simmer an hour or two. However
> when they are thick and large/ then you must let them simmer an hour four
> or five/ however that you do not over cook them/ let them become cool/ then
> you can eat them/ and you can also keep them a week six or seven/
>
> especially in winter/ when you travel over the land/ you can cut a piece
> from it and eat it anytime/ then you taste it after a good drink.  And such
> sausages one must make in winter/ the colder it is/ the better it is.  Is
> also good for a poor soldier/ that must be in the field a year and a day/
> because the pepper and salt conserve it/ becomes good and well tasting.
> They can also be given for a salad/ and when you carve them/ then pull the
> skin off/ then you will see the pepper corns between the red meat/ makes
> one pleased to eat.
>
> Dendel (Fallow Deer) 21.  ... You can also well make sausages with garlic/
> Take no more than fresh bacon and garlic/ cut it into the roast/ pepper it/
> and see/ that you do not oversalt it.  Take pig intestines/ or from a
> fallow deer/ clean the slime out/ and make it clean/ stuff the meat in/
> thus you have a garlic sausage.
>
>
> Reh (Roe Deer) 11.  Sausage from a roe deer.  Take the great intestine
> from the roe/ clean the slime out/ take small roasts/ or the meat from a
> deer leg/ chop it small with fresh bacon/ spice it with ground pepper/ fill
> the intestine with it/ you might roast it/ or take it to make in (a sauce)/
> it is in good in all sorts of ways.
>
> Ranvaig
>
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