The Commonplace Boke of Lady Avelyn Grene

Venison Sausage

Recipe by Kristen Sullivan

1 lb. ground venison
6-8oz bcaon/ground suet*
1 tsp. salt
1 tsp. pepper
1/4 tsp. mace
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. grains of paradice
1/2 tsp. cubebs
ground saffron
1oz water
casing or caul fat
Beef broth

Mix all ingredients together and insert or wrap in casing/caul fat. Refrigerate for a day or two. Cook sausage in broth and serve with mustard.

*Suet was used in place of bacon to accomodate a pork allergy that this recipe was created for.

Source [Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)]: <<167>> Hirschin wirst z� machen Nim die leber vnnd l�ngen vom hirsch, a�ch g�t bret vnnd das faist vom hirsch, a�ch speck, gewirtz, saffera, jmber vnnd m�scatblie, hack das alles vnnderainander vnd se�d die wirst jn ainer aigen brie.

167 To make venison sausage. Take the liver and the lungs from a red deer, also good roast meat and deer fat, bacon, spices, saffron, ginger and mace as well, chop it all together and cook the sausage in a suitable broth.

Source [ Inntalkochbuch,G.Balestriere (trans.)]: <<19>> Von wiltpr�t wrst machen Hakch das fleisch chlain vnd hakch einen spek darein chlain vnd nim zu iglicher wurst XVI ayer vnd mach das wol ab mit dem ge- wrtz vnd vberprenn es ein wenig vnd legs auf einen rost vnd richcz an.

Venison sausages Chop the meat and chop bacon into it, take 16 eggs with each sausage (batch of sausages?) and spice it well. Scald them quickly, roast on a griddle and serve.