Tag Archives: sausage

Experiments in Sausage Making III: Renaissance Liver Sausage

Posted on 23 November 2021 by carlton_bach

A first test based on two similar recipes, both from the mid-sixteenth century. The first is from our already familiar Sabina Welser: If you want to make good liver sausage Firstly, take a quarter of a sow’s liver, and a … Continue reading →

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Experiments in Sausage Making I: Lung Sausage after Rheinfränkisches Kochbuch

Posted on 21 November 2021 by carlton_bach

This weekend, I had the opportunity to join friends to experiment with medieval sausage recipes. The first was from the Rheinfränkisches Kochbuch and it is one I have been wanting to try for a long time. It turned out surprisingly … Continue reading →

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