[Sca-cooks] white sausages

[Aruvqan]

On 2/12/2019 10:44 AM, The Eloquent Page wrote:
> 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 

That sounds very delicious ... I take it the hour boiling was because 
the oatmeal started out dry? Is it possible to soak the oats in the 
cream and ingredients for a number of hours or over night to moisten 
before boiling to reduce expansion? Could one underfill the casings to 
allow for expansion?

Sounds like an interesting project, my current project is making a batch 
of kamaboko [occasionally called fish sausage, it is the semi round fish 
cakes made on the wooden slab ... I want to try a white fish [cod 
probably] a batch with shrimp and a batch with scallops or crab [real 
not surimi krab] mainly because I happen to like kamaboko.]

I find Roman fish 'sausage' or 'croquettes' isicia omentata tasty - I 
have made them with shrimp. Might be interesting to make isicia, 
kamaboko and gefilte from the oldest recipies we can track down. I need 
to run through Soup for the Qan to see if there is a fish lump recipe 
for mongolian/chinese court cooking. I know we don't think of steppes as 
fish eaters, but there were rivers, ponds and imported dried fishies 
that could be sourced for food.

[got a redacted recipe for the Markham's white sausages or a link?]


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