Note: See also the files: haggis-msg, meat-smoked-msg, butchering-msg, pig-to-sausag-art, sausage-makng-msg, organ-meats-msg, spices-msg, pepper-spices-msg

Subject: Re: [Sca-cooks] Sausage recipes

To: jenne at fiedlerfamily.net, Cooks within the SCA

On Fri, 21 Jan 2005 14:47:26 -0500, Jadwiga Zajaczkowa / Jenne Heise

wrote:

> Just read something posted somewhere else about:

> "Actual period receipts for sausage may be few and far between"

>

> Off the top of my head, I can think of four different sources for

> sausage recipes... I think we may need to prepare a list of the

> different period sausage recipes out there?

I found sausages, and try to translate them (I doubt most ppl here

understand dutch)

Finne
Eenen seer schoonen ende excellenten Cocboeck

Carolus Battus, Dordrecht 1593

73 Om sausijskens te maken.

Neemt versch verckenvleesch van de hammen oft hespen dat niet te vet

en is. Cappet cleyn ende doet er dan sout, peperpoeder ende

venckelzaedt in. Mengelet dan onder den anderen ende vollet dan in de

darmen ende hangtse dan te droogen in den roock.
To make sausages.

Take fresh porcmeat of the hams wich is not to fat. Dice(litterally

make it small) it and add

sald, peper and fennelseed. Mix it and fill intestines and hang to dry

in the smoke
184 Om worsten te maken.

Neemt verckensvleesch, cappet wel cleyn ende doet er dan in

peperpoeder, savie, rompen of nootpoeder. Menghet dese poederen wel

onder dit gecapt vleesch, soutse dan wel ende menghet met den soute

oock wel ondereen ende ist dat ghyt begeert, so moecht ghy wat heel

naghelen daerin steken. Vullet vleesch dan in u darmen ende maectse

soo lanck als ghy begheert, maer u darmen moeten in lau water liggen

als ghijse vult.

To make sausages

Take porc meat, make it small and add powdered pepper, salie(a

spice), powdered nuts(?) . Mix these powder good under the small meat,

salt it and mix the salt under it. If you so want it you can put whole

cloves in it. Fill the intestines with the meat and make them as long

as you wish, but the intestines should be in lukewarm water as you

fill them.

Date: Sun, 23 Jan 2005 22:09:53 -0500

From: "Phil Troy / G. Tacitus Adamantius"

Subject: Re: [Sca-cooks] Sausage recipes

To: henna , Cooks within the SCA

Also sprach henna:

> 184 Om worsten te maken.

> Neemt verckensvleesch, cappet wel cleyn ende doet er dan in

> peperpoeder, savie, rompen of nootpoeder.

> To make sausages

> Take porc meat, make it small and add powdered pepper, salie(a

> spice), powdered nuts(?) .
I note you're spelling an untranslated term differently in two

different renderings. It wouldn't be salie, which, according to the

Alta Vista Babelfish site, is sage (salvia in Latin), would it? As

for rompen of nootpoeder, I wonder if this is mace. The shell, or

outer layer, of nootpoeder; the modern Dutch term for nutmeg is

something like nootmuskat.

Adamantius

Date: Mon, 24 Jan 2005 10:48:59 -0700 (GMT-07:00)

From: smcclune at earthlink.net

Subject: [Sca-cooks] Re: Sausage Recipes

To: sca-cooks at ansteorra.org
As promised, here are the sausage recipes I have used:
Lucanian Sausages

Apicius, #61:

Lucanicae: ... Teritur piper, cuminum, satureia, ruta, petroselinum,

condimentum, bacae lauri, liquamen, et admiscetur pulpa bene tunas ita

ut denuo bene cum ipso subtrito fricetur. Cum liquamine admixto,

pipere integro et abundanti pinguedine et nucleis incies in intestinum

perquam tenuatim perductum, et sic ad fumum suspenditur.
Translation: Lucanian Sausages: ... Pepper is ground with cumin,

savory, rue, parsley, condiments, bay berries, and garum. Finely

ground meat is mixed in, then ground again together with the other

ground ingredients. Mix with garum, peppercorns, and plenty of fat,

and pine nuts; fill a casing stretched extremely thin, and thus it is

hung in smoke. [Giacosa, p. 182]

To Make Sausages:

(Le Menagier de Paris 1393)

When you have killed your pig, take some chops, first from the part

they call the filet, and then take some chops from the other side and

some of the best fat, as much of the one as of the other, enough to

make as many sausages as you need; and have it finely chopped and

ground by a pastry-cook. Then grind fennel and a little fine salt, and

then take your ground fennel, and mix thoroughly with a quarter as much

of powdered spices; then mix your meat, your spices and your fennel

thoroughly together, and then fill the guts, that is to say, the small

gut. (And know that the guts of an old porker are better for this

purpose than those of a young pig, because they are larger.) And after

this, smoke them for four days or more, and when you want to eat them,

put them in hot water and bring just to boiling, and then put them on

the grill.
> From "Le Menagier de Paris" (online version, translated by Janet Hinson at

> http://www.best.com/~ddfr/Medieval/Cookbooks/Menagier/Menagier.html)

20. Meat Sausages

On Right Pleasure and Good Health, Platina (Bartolomeo Sacchi). [Mary

Ella Milham, trans.]
Take meat from a veal haunch, and cut it up small with its own fat or

with lard. Grind marjoram and parsley together, and beat egg yolk and

grated cheese with a paddle, sprinkle on spices, make a single mass and

mix everything with the meat itself. Then wrap this mixture with pork

or veal casing, after it has been cut off in pieces to the size of an

egg. Cook on a spit at the hearth on a slow fire. The common people

call this sausage mortadella because it is surely more pleasant a

little raw than overcooked. For this reason it is digested slowly,

makes obstructions, creates stone, but nevertheless helps the heart and

liver.
Sausages

On Right Pleasure and Good Health, Platina (Bartolomeo Sacchi). [Mary

Ella Milham, trans.]

Into well-ground veal or pork fat, mix grated cheese which is not only

aged but rich, well-ground spices, two or three eggs, beaten with a

paddle, and as much salt as the batch requires, and saffron so as to

make everything saffron-colored. When they are mixed, put them in a

well washed intestine which has been drawn out exceedingly thinly. Not

good unless they have hardened for two days, they require cooking in a

pot. They can be kept, however, for a fortnight or more, if you add

more salt and spices or if you dry them in smoke.

Lucanian sausage

On Right Pleasure and Good Health, Platina (Bartolomeo Sacchi). [Mary

Ella Milham, trans.]

If you want good Lucanian sausages, cut the lean and fat meat from the

pig at the same time, after all the fibers and sinews have been

removed. If the piece of meat is ten pounds, mix in a pound of salt,

two ounces of well cleaned fennel, the same amount of half-ground

pepper, rub in and leave for a day on a little table. The next day,

stuff it into a well cleaned intestine and thus hang it up in smoke.
---
On this last one, I cut the salt dramatically, as I was making them for

immediate consumption. However, I now have friends who have offered

the use of their smokers, so I want to try this one again and smoke

them to see how it changes the flavor/texture, and then I will add more

salt.
Of them all, I think my favorite was the first Lucanian sausage --

despite the fact that I didn't know what "condiments" to add and did

not have any bay berries to put in, they were very tasty. Even my

husband, who despises nuts and is generally not fond of sausage anyway,

ate them and said they were good!
Arwen

Caerthe, Outlands

(Denver, CO)

Date: Mon, 24 Jan 2005 20:19:48 -0400

From: Micheal

Subject: Re: [Sca-cooks] Sausage recipes

To: henna