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Historian reveals medieval sausage recipe
Reuters via AuBC News ^
| 11/4/2007
Posted on 11/04/2007 4:19:58 PM PST by james500
click here to read article
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To: mylife
Cassoulet is ready when you are!
I have a nice Merlot to go with it!
;0)
21
posted on
11/04/2007 5:38:34 PM PST
by
MS.BEHAVIN
(Women who behave rarely make history)
To: mylife
Bier is proof that God loves us. ;)
22
posted on
11/04/2007 5:39:16 PM PST
by
patton
(cuiquam in sua arte credendum)
To: MS.BEHAVIN
23
posted on
11/04/2007 5:39:48 PM PST
by
mylife
(The Roar Of The Masses Could Be Farts)
To: james500
Hard to believe it took nearly 600 years until sausage took another great leap forward...
To: patton
25
posted on
11/04/2007 5:40:49 PM PST
by
mylife
(The Roar Of The Masses Could Be Farts)
To: MS.BEHAVIN
What was the snausage you used in that?
26
posted on
11/04/2007 5:41:37 PM PST
by
mylife
(The Roar Of The Masses Could Be Farts)
To: mylife
27
posted on
11/04/2007 5:41:42 PM PST
by
tubebender
(My weight is perfect for my height... which varies...)
To: HungarianGypsy
Can you ping us if they post the recipe later...
28
posted on
11/04/2007 5:44:37 PM PST
by
tubebender
(My weight is perfect for my height... which varies...)
To: mylife
Tolouse snausages!
YOM!
Pull up a chair and dig in!
29
posted on
11/04/2007 5:46:41 PM PST
by
MS.BEHAVIN
(Women who behave rarely make history)
To: tubebender; carlo3b
Oh.. Hungarian Gypsy?
Carlo3b also has a great following.
‘bout time for them holiday cooking threads carlo
30
posted on
11/04/2007 5:48:07 PM PST
by
mylife
(The Roar Of The Masses Could Be Farts)
To: MS.BEHAVIN
talouse snausages? whats in dem?
31
posted on
11/04/2007 5:48:44 PM PST
by
mylife
(The Roar Of The Masses Could Be Farts)
To: james500; mikrofon
* droooool *
32
posted on
11/04/2007 5:55:37 PM PST
by
martin_fierro
(From Brat to Wurst)
To: mylife
33
posted on
11/04/2007 5:57:07 PM PST
by
MS.BEHAVIN
(Women who behave rarely make history)
To: MS.BEHAVIN
Sounds yum!
Toulouse sausage Pronunciation: too-LOOZ Notes: This exquisite French sausage is usually made with pork, smoked bacon, wine, and garlic. It’s a great sausage for a cassoulet. Cook it before serving. Substitutes: kielbasa (works well in a cassoulet) OR Italian sweet sausage
34
posted on
11/04/2007 5:58:16 PM PST
by
mylife
(The Roar Of The Masses Could Be Farts)
To: MS.BEHAVIN
35
posted on
11/04/2007 6:01:17 PM PST
by
mylife
(The Roar Of The Masses Could Be Farts)
To: MS.BEHAVIN; All
The best mailorder italian sausage.
DiRusso's
36
posted on
11/04/2007 6:03:20 PM PST
by
mylife
(The Roar Of The Masses Could Be Farts)
To: mylife; carlo3b
I Have been on C3B’s list for years...
37
posted on
11/04/2007 6:05:26 PM PST
by
tubebender
(My weight is perfect for my height... which varies...)
To: mylife
Yeah, they are abit on the pricey side..
But Cassoulet is expenive to make anyhow, so might as well use the good stuff!
38
posted on
11/04/2007 6:06:20 PM PST
by
MS.BEHAVIN
(Women who behave rarely make history)
To: tubebender
He’s around here somewhere L0L
39
posted on
11/04/2007 6:06:33 PM PST
by
mylife
(The Roar Of The Masses Could Be Farts)
To: MS.BEHAVIN
Funny that cassoulet is expensive to make.
It was originally peasant food
40
posted on
11/04/2007 6:07:50 PM PST
by
mylife
(The Roar Of The Masses Could Be Farts)
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