Search Results for: sausages rontzier

Again I must apologise for the long silence. My health has not been the best, and I had the opportunity to see the “Untergang des Römischen Reiches” exhibit in Trier, which took a lot of time and energy. Here, at … Continue reading →

Here we have recipes for liver sausage for the first time in the book – not exactly like modern ones, but interesting nonetheless. Veal sausages 1 Item you chop veal with bacon, almonds, ground cloves, wild cumin (? Haberkoehm) and … Continue reading →

More game sausages. Hare sausages 1 You chop the hare meat finely (and mix it) with bacon cut into cubes, ginger, cinnamon, cloves, a properly large amount (zimlich viel) sugar and salt, and a little wine. Make small or large … Continue reading →

Two comparatively brief recipes, and again I suspect we are looking at bratwurst-style sausages. Roe deer sausages 1 Item, you wash roe deer venison in red wine and chop it with bacon, ground pepper, nutmeg, cloves, rosemary and salt all … Continue reading →

These are made from the best kind of tender meat, the Moerbraten that would otherwise go to roasting. Clearly, a luxury. Sausages of tender, roasting-grade venison (Hirschmoerbraten) 1 You chop tender, roasting-grade venison (Hirschmoerbraten) together with the intestinal fat of … Continue reading →

More sausage recipes from de Rontzier. We are going for domestic animals now. Of beef sausages 1 You make sausages that are useful for boiling or roasting of beef that has been roasted dry on a griddle until it is … Continue reading →