[Sca-cooks] white sausages

[Laureen Hart]

Casings are variable dependent on the type of animal, age of animal, etc.

Or maybe medieval critters had tougher bowels <grin>


Randell Raye

________________________________
From: Sca-cooks <sca-cooks-bounces+lhart=graycomputer.com at lists.ansteorra.org> on behalf of The Eloquent Page <books at theeloquentpage.com>
Sent: Tuesday, February 12, 2019 7:44:44 AM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] white sausages

Sorry for the late response - the white sausages I made were the ones in
Markham's English Housewife - oatmeal, cream, egg yolk, pepper, clove,
saffron, mace, currants, dates, sugar and suet.  They were extremely
tasty, but I had a problem with the casings breaking in the hour of
boiling the recipe called for.

Katherine

On 2/9/2019 3:39 PM, Stefan li Rous 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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