I was curious of Martin Luther's associate counting puddings in his chimney and I believe these were the types he had hung in his larder for keeping, and probably were quite nice to stick your head up a chimney and see meat puddings all smoked up there to make yourself content if not covetous to be struck down by God.
The recipe is interesting in while it speaks not of hanging or smoking, I would consider it something created to keep for some time as that is what was done in food preparation of several hundred years ago.
This is for fun now, but is something to be cloaked away in starvation times to remember how to eat more than the grass of the field after the pork goes bad in one day.
I realize some will cringe at the "guts" reference, but that is what most sausages were made of for years were the intestinal tracts which were washed and cleaned to store ground meats.
This is just making precooked hotdogs really and it is interesting how sausages were once puddings in English.
Very fine Hogs Puddings:—Shred four pounds of beef-suet very fine, mix with it two pounds of fine sugar powder'd, two grated nutmegs, some mace beat, and a little salt, and three pounds of currants wash'd and pick'd; beat twenty-four yolks, twelve whites of eggs, with a little sack; mix all well together, and fill your guts, being clean and steep'd in orange-flower-water; cut your guts quarter and half long, fill them half full; tye at each end, and again thus oooo. Boil them as others, and cut them in balls when sent to the table.
agtG
