Impatiently Inspired Zervelat-a-like (Some Non-Vegan Recipes/Ingredients)
Original:
English translation of one of the oldest German cookbooks (1553).
http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html
THANK YOU David Friedman for supplying your various period webpages!
24 How one should make Zervelat [1]
First take four pounds of pork from the tender area of the leg and two pounds of bacon. Let this be finely chopped and add to it three ounces of salt, one pound of grated cheese, one and one half ounces of pepper and one and one half ounces of ginger. When it is chopped then knead the following into it, one and one half ounces cinnamon, one fourth ounce of cloves, one fourth ounce of nutmeg and one ounce of sugar. The sausage skins must be cleaned and subsequently colored yellow, for which one needs not quite one fourth ounce of saffron. Tie it up on both ends and pour in approximately one quart of fresh water. The entire amount of salt, ginger and pepper should not be added, taste it first and season it accordingly. It should be cooked about as long as to cook eggs. The seasoning and the salt must be put into it according to one's own discretion, it must be tried first.
My Version:
In a more easily achieved version, not requiring to be made into sausage.
Split open and pound out a pork tenderloin (about 2 1/2 pounds) between 1/8-1/4 of and inch of its life. Season well on both sides with salt (3 tsp), pepper (1 1/2 tsp), ginger (1/2 tsp), cinnamon (1/2 tsp), clove (1/2 tsp), nutmeg (1/2 tsp), sugar (1 tsp). On the side facing up, apply grated cheese (1 cup), then lay strips of uncooked bacon, parallel with short sides I tried the bacon rolled up inside first but my next version in two days will have the bacon on the outside). Roll up parallel to long sides, tie or toothpick the meat log so it doesn't unroll while cooking. Cook in a greased pan at 350 degrees, for 20 minutes per pound. Add more seasoning to taste if needed!
Jerky:
This seasoning blend was also used to make 3 trays of beef jerky (about 2 pounds or less before drying, 2 baggies after dehydrated).
Quote about the jerky: "Very Christmas-y"
English translation of one of the oldest German cookbooks (1553).
http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html
THANK YOU David Friedman for supplying your various period webpages!
24 How one should make Zervelat [1]
First take four pounds of pork from the tender area of the leg and two pounds of bacon. Let this be finely chopped and add to it three ounces of salt, one pound of grated cheese, one and one half ounces of pepper and one and one half ounces of ginger. When it is chopped then knead the following into it, one and one half ounces cinnamon, one fourth ounce of cloves, one fourth ounce of nutmeg and one ounce of sugar. The sausage skins must be cleaned and subsequently colored yellow, for which one needs not quite one fourth ounce of saffron. Tie it up on both ends and pour in approximately one quart of fresh water. The entire amount of salt, ginger and pepper should not be added, taste it first and season it accordingly. It should be cooked about as long as to cook eggs. The seasoning and the salt must be put into it according to one's own discretion, it must be tried first.
My Version:
In a more easily achieved version, not requiring to be made into sausage.
 |
| Cooked and Cut |
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| Uncooked |
This seasoning blend was also used to make 3 trays of beef jerky (about 2 pounds or less before drying, 2 baggies after dehydrated).
Quote about the jerky: "Very Christmas-y"
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