Re: [CH] Hungarian Goulash #5

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Alex Silbajoris wrote:
> 
> >From: audiot@gmxpro.net
> 
> > > the Brot und Würste, Paprikaschnitzel, brain sandwich, Berliner Leber
> >                                          ^^^^^^^^^^^^^^
> >
> >What?!? =:-)

Have the Germans stopped feasting on Kalbs Gehirne?  In the St. Louis
area we moisten them, dredge them in peppered flour and fry them. 
Served on a toasted bun, not crammed in some sheep's stomach.

> Apparently, there is a Scotsman on the loose somewhere in Germany.
> 
> Strange, no mention of blutwurst yet...or did I miss it?

I included Blutwurst in the Würste.  A friend of mine in the Army had
family in West Germany.  We got invited to the farm for a visit. 
While there we got to see Blutwüste made.  Not a pretty sight!  Isn't
there a quote to that effect?  Something about if you love sausage and
laws it's good to avoid seeing either made?

I also like the Kurry-, Brat-, Weiß-, Bock-, Mett-, Katenrauch-,
Schinken-, Bier- und Knackwurst.  Those are my favorites, though I'd
eat almost any meat stuffed in a gut.  We serve them with all three
meals.

-- 
´´
Mark McHugh

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