[Sca-cooks] white sausages

[The Eloquent Page]

I tried the collagen ones, as I thought they would be better and were 
more easily available at the time. I have a connection with our local 
butcher now for some real casings.

Katherine

On 2/12/2019 12:19 PM, Laureen Hart wrote:
> 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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