Re: [CH] RE: WI Brats
T (joemama@ticino.com)
Sun, 2 Dec 2001 21:58:50 +0100
I worte:
> > What are 'brats'?
Dave writes:
> Heeeey.... another one I can answer. Brats are more properly bratwurst,
> a mild sausage that is the national dish of Wisconsin, USA and of
> varying degrees of popularity elsewhere in the US.
Well, coming from CT, I'd never heard of brats, but having spent the last 15
years here in CH, I know what 'bratwurst' is (and ours is better than you
get north of the border).
David writes:
>Wisconsin brats (pronounced brahts)are not the same as bratwurst you
> find elsewhere.
>They are coarse ground all-beef, ...
Ah, big difference (as I expected). Here, bratwurst always contain pork,
and may contain veal (in certain types as the main ingerdient), but
otherwise it is a generic term for fresh (not smoked or cured) sausage.
Beef, however, except as veal, is a no-no.
Well, thank's for the info.
Meanwhile, I've still got the last of this years harvest (mainly Aji and
Rocotos, some chinense) to put away (a shopping bag full).
I managed to get a Datil, Fatali, a couple Puriras and several Rocotos into
pots before the freeze two weeks ago, so I'll have some fresh into the new
year (the Datil and Fatali are putting out new growth as well).
Tom