[Sca-cooks] white sausages

[Susan Lin]

Belgian bratwurst.  Modernly I’ve seen it made with pork or chicken.

On Sat, Feb 9, 2019 at 10:21 PM Stefan li Rous <stefanlirous at gmail.com>
wrote:

> That doesn't quite answer the question. Okay, so boudin  white. But what
> is a boudin, precisely?
>
> Does "boudin" mean sausage? Or is it a type of sausage?
>
> Stefan
>
> > On Feb 9, 2019, at 6:14 PM, Susan Lin <susanrlin at gmail.com> wrote:
> >
> > I believe it is like a boudin blanc.
> >
> > On Sat, Feb 9, 2019 at 1:46 PM Stefan li Rous <stefanlirous at gmail.com>
> > wrote:
> >
> >> I've collected a fair amount of info in the Florilegium on sausages, but
> >> what is a "white" sausage? I assume this isn't a reference to the white
> >> mold found on the outside of some sausages.
> >>
> >> Stefan
> >>
> >>> On Feb 8, 2019, at 11:31 AM, The Eloquent Page
> <books at TheEloquentPage.com>
> >> wrote:
> >>>
> >>> I have tried to make white sausages in the past with limited success.
> >> Perhaps fish sausages will be more successful.
> >>>
> >>> I've also thought about making the fish into "meatballs" and endoring
> >> them.
> >>>
> >>> Gratefully, Katherine
>
> --------
> 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 ****
>
>
>
>
>
>
>
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