Sausage recipes from Susanna Harsdorf's 1582 recipe book

[jillwheezul]

I took a little side trip to see how I am doing on being able to read cooking manuscripts.  Not too bad!  At first I was a thinking whoa, this is too hard, but then I remembered that I have to practice before I can read these things.  I started an index for this, and got through the first 25 pages and the manuscript came to life

Comments

[madbaker]

Interesting! The Germans seemed to have a thing for rubbing them with oil in between hanging. It's not a confit, but presumably it helps form a bit of a barrier and perhaps moistens the outer layer a bit.

[madbaker]

Can you put this up on the Charcuterie Google Doc?

[jillwheezul]

Thanks for reading this Tina! I agree that würm is probably warmth and I changed it!