[Sca-cooks] white sausages

[The Eloquent Page]

Thank you!  With cheese, that sounds very tasty.  I wonder if it is 
using fresh cheese.

For anyone interested. cooking the sausages on a low simmer helped keep 
the sausages intact.  I am picking up animal casings from the vutcher 
next week.

Katherine

On 2/21/2019 4:26 PM, CHARLES POTTER wrote:
> Here is one from the 1549 Banchetti
>
>           53 D                                                     To Make White Sausages
>
> Take a enghistara (~one quart) of milk, twelve whites of eggs, and a pound (345g) of fatty cheese grated, and a half-pound (172.5g) of wheat starch and put them in a vessel
> and beat everything together well, with a pound (345g) of sugar, and a pound (345g) of seeded raisins and a ounce (28.8g) of (true) cinnamon, and one-quarter ounce (7.2g) of pepper pounded, and mix everything well together.  And take your (pork) intestines well washed, and make your sausages, as long as you want, and then put them in a cauldron of water, and give them a good boiling, and then remove them to cool and fry them in fat.
>
>                                                                            Master B
> ________________________________
> From: Sca-cooks <sca-cooks-bounces+basiliusphocas=hotmail.com at lists.ansteorra.org> on behalf of The Eloquent Page <books at theeloquentpage.com>
> Sent: Tuesday, February 12, 2019 8:56 PM
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] white sausages
>
> 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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