We’ll finish up October with a selection of German sausages from the
Cook Book of Sabina Welserin. Some of these may sound familiar.
23 If you would make a good sausage for a salad
Then take ten pounds of pork and five pounds of beef, always two parts
pork to one part of beef. That would be fifteen pounds. To that one
should take eight ounces of salt and two and one half ounces of pepper,
which should be coarsely ground, and when the meat is chopped, put into
it at first two pounds of bacon, diced. According to how fat the pork
is, one can use less or more, take the bacon from the back and not from
the belly. And the sausages should be firmly stuffed. The sooner they
are dried the better. Hang them in the parlor or in the kitchen, but not
in the smoke and not near the oven, so that the bacon does not melt.
This should be done during the crescent moon, and fill with the minced
meat well and firmly, then the sausages will remain good for a long
while. Each sausage should be tied above and below and also fasten a
ribbon on both ends with which they should be hung up, and every two
days they should be turned, upside down, and when they are fully dried
out, wrap them in a cloth and lay them in a box.
25 If you would make good bratwurst
Take four pounds of pork and four pounds of beef and chop it finely.
After that mix with it two pounds of bacon and chop it together and pour
approximately one quart of water on it. Also add salt and pepper
thereto, however you like to eat it, or if you would like to have some
good herbs, you could take some sage and some marjoram, then you have
26 If you would make good liverwurst
First take a quarter of a pig's liver, also a quarter of a pig's lungs,
chop them small, after that chop bacon into small cubes and put salt and
caraway seeds into it. The liver and lungs must first be cooked, before
they are chopped, and afterwards pour as much of this broth on the
chopped meat as you feel is enough. Then take the intestines from the
slaughterhouse and fill them full, then you have good sausage