When I was in Germany recently, I tried the local Nuremburg sausages, which are a skinny little bratwurst that taste so good. Now, I can get "bratwurst" anywhere around here at home, but would I actually eat it? Hell, no! Not unless it was organic! So that means I have to make my own. But I'm a little bit of a lazy sausage maker, in that I am not really ready to deal with the whole concept of sausage casings--either animal or vegetable. So what I did was make the recipe and then form them into patties, which were good like burgers. I also made a bratwurst and pasta dinner--which was totally yum. (I added whole wheat pasta, green peppers, fennel, parsley, and a bit of Romano cheese--kind of like a German-Italian hookup).
It took me a while to figure out how to use my meat grinder. But now that I have, I think I will use it a lot. It's manual, and easy to set up and to clean. I got my meat grinder from Amazon.com. Who knew!
Just make sure the meat is cooked all the way through, since it is pork. And the secret to Nuremburg brats, I found out, is marjoram.
Read More...
More on Recipes
target=_blank>http://chilp.it/1da565
No comments:
Post a Comment