Monday, April 4, 2011

Spring Crown Tourney Feast III - "Sausages and parsley stew"

This is the second remove. The "parsley stew" was originally ment to be "parsley sauce", but because of a mishap there was not enough parsley on them to cover the dish and I changed the name just before serving. Unfortunately I don't have any pictures of it.

But first the "sausages":
This was one of the two dishes that caused most confusion, and with a good reason!

These sausages are made of rice pudding in natural sausage casing. The recipe makes about 100 sausages!

2l water
500g rice (porridge type)
3 eggs
1 table spoon cinnamon (fine powder)
2 table spoons cardamon (coarce powder)
1 1/2 dl sugar
sausage casings

Cook the rice slowly in the water for about 30 min (make sure that it won't boil dry), let it stand under a lid for 10 minutes. Add the spices and let it cool down. Add the eggs and mix well.
Fill the rice in sausage casings to make sausages. Tie the sausages with a string, because just rolling them won't be enough since they will not be as firm as real sausages. Cook the sausages carefully in simmering water for 3-4 minutes, be sure to prick them with a needle before and during the cooking. They will burst easily, be careful.

I had my sausages in the freezer for three weeks before the event, and that seemed to do them good. They were much firmer after they were defrosted than before freezing. I warmed them in warm water (70°C), be careful not to break them again.

Here's a picture to show you how real they looked like. The ones on the right are real bratwurst (uncooked) and the ones on the left are my "sausages". No wonder that people though they were real! The texture can annoy some people, but they taste good.

A "making of" picture. It took some time, since I did not have a machine to use, only the old fashioned meat grinder.

"The Parsley stew"
This is my version of a recipe in Platina's De Honesta Voluptate et Valetudine, Book VI, recipe 16.

Chicken thighs
white wine vinegar

Cut the thighs in halves at the joint. Boil the meat in 2/3 vinegar and 1/3 water with some salt until done, takes about 30 minutes. Put the meat on a serving dish with some of the cooking liquid and sprinkle the spices on top. There should be enough parsley to hide the meat, something we did not have at the event because of a mistake.

Most of the people really liked the chicken. This was the most asked for recipe after the feast.

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