History of Bratwurst

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Shuswap
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History of Bratwurst

Post by Shuswap » Thu Sep 18, 2014 16:52

This was a fun read about the history of bratwurst:

http://www.kitchenproject.com/german/Br ... istory.htm
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Post by Gulyás » Thu Sep 18, 2014 17:37

Ohh yes, they used every part, including the tail.

http://www.itshungarian.com/hungarian-c ... ian-jelly/
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Post by Butterbean » Thu Sep 18, 2014 18:26

Enjoyed the read. Thanks.
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Post by Shuswap » Thu Sep 18, 2014 19:49

Gulyás wrote:Ohh yes, they used every part, including the tail.
That jelly takes so long and is so involved I think I'll leave the toe nails with the butcher :grin:
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Post by unclebuck » Thu Sep 18, 2014 21:04

My father(German immigrant)always told us they used everything from the hog, except the squeel. They collected all of the squeels from the neighbourhood and sold them to the Scots for their bagpipes, and then had an excuse for a neighbourhood beer, saurkraut, and sausage fest!!!!! :grin:
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Post by Shuswap » Thu Sep 18, 2014 21:19

unclebuck wrote:My father(German immigrant)always told us they used everything from the hog, except the squeel. They collected all of the squeels from the neighbourhood and sold them to the Scots for their bagpipes, and then had an excuse for a neighbourhood beer, saurkraut, and sausage fest!!!!! :grin:
:lol: There'll be lots of squeels in Scotland in the next 24 hours whatever the outcome.
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Post by cogboy » Thu Sep 18, 2014 22:06

Brats with mustard and a cold beer. Life is good !
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Post by markjass » Fri Sep 19, 2014 07:49

Enjoyed reading both articles thanks for the postings.

Mark
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Post by crustyo44 » Fri Sep 19, 2014 08:03

Gulyas,
I liked the artice on Hungarian Jelly, although I only use bones, certain meats, skins, ears and trotters for the Jelly, of course sweet Paprika, garlic and some hot Chillies are included as standard ingredients.
Thanks for posting the article.
Cheers,
Jan.
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