>So, I made a period sausage (beef, pork and bacon) recipe and now I
>am trying to find a period dish that I can use it in. Any
>suggestions? Looking for a tourney dish type recipe.
>I've seen a few salads... not sure if that is the best thing for me.
I am so much NOT a sausage expert! I'm mostly vegetarian, and
haven't even tasted sausage since 1975.
Mercy told me the recipe involved was
Welserin 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.
So dried but not smoked. It is different than Zervelat, bratwurst,
and liverwurst which have their own recipes.
Did you dry it enough to store without refrigeration? Is this a
sausage which can be eaten without further cooking? If so, then
serve it simply sliced, perhaps with sauerkraut or green cabbage.
Rumpolt has many "wurst" recipes, but most of the menu "serving
suggestions" call for bratwurst, not dried sausage.
Ochsen 61 for a dried, smoked sausage says
If you would rather boil them/ then let them boil three hours/ and
not longer/ let them become cold/ and cut them round/ or how you will
have them/ and pull the intestine away from it/ when you want to eat
it/ then you will learn/ what is a good dish it is/ for a poor
fellow/ and also for a great lord. Then one can eat from it four or
six weeks/ as long as you want/ and as long as they last.
Hirsch 25. for Italian Zurwanada (Italian sausage) from the deer is
When they are thick and large/ then you must let them simmer an hour
four or five/ however that you do not over cook them/ let them become
cool/ then you can eat them/ and you can also keep them a week six or
seven/ especially in winter/ when you travel over the land/ you can
cut a piece from it and eat it anytime/ then you taste it after a
good drink. And such sausages one must make in winter/ the colder it
is/ the better it is. Is also good for a poor soldier/ that must be
in the field a year and a day/ because the pepper and salt conserve
it/ becomes good and well tasting. They can also be given for a
salad/ and when you carve them/ then pull the skin off/ then you will
see the pepper corns between the red meat/ makes one pleased to eat.
On the other hand, if it is NOT dried, from the menus I'd suggest
Bratwurst made in an onion gescharb (sauce).
Ochsen 74. ...put up sour in onion and apple gescharb sauce. Take
apple and onion/ chop them together/ and sweat in but/ take it from
the fire/ and mix it with spices/ pepper/ ginger and saffron/
dissolve with a beef broth/ pour vinegar to it/ and brown flour in
it/ put also small raisins under it/ and let simmer/ .../ and put
them in the gescharb/ and let simmer together/ like this it is well