nailshooter41@[EMAIL PROTECTED]
wrote:
> The undisputed stars of the show are sausage and beer, in that order.
> Bratwursts are few and far between, and pretty much a no show. They
> are cooked for those that don't like the traditional German/Czech/
> Polish style sausage and cooking methods we have here.
>
> I have never understood why someone puts a sausage in beer. You have
> two nearly perfect creations that you have now made mediocre by
> combining them. Damn you network cooks!
>
> The point is that when they are cooked around here, no one I know does
> anything to them. A good sausage is already heavily spiced with all
> manner of things from jalepenos and black pepper to monsterously heavy
> doses of garlic/***in/onion/cayenne with all points in between.
>
> A good sausage needs no help. A while on the grill to get a smoky
> taste to it, a quick trip directly over the fire to crisp up the skin,
> and that's it.
>
> Mind you, we aren't talking about Hill****re Farms or Eckerdt or some
> of those mass produced supermarket sausages. Those need all the help
> they can get.
That sounds fantastic! There are a couple old time Polish/Slavic
neighborhoods around here, each with a couple markets that offer their own
home made sausage. Its wonderful. There are also a couple big Italian
markets that make their own Italian sausage.... regular and sweet fennel
varieties.
Do you suppose I could get some good Knackwurst at the festival? Now
that's
something that has just about gone extinct around here!
MartyB in KC
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