Re: [CH] unlurking

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Actually Wisconsin was where I learned to love Bratwurst. I have friends
in Madison who made it well. Here in Northwest Ohio no one seems to get
real creative with their cooking. The addition of peppers with heat to
the brats makes a good thing even better.

A few years ago I visited a friend in Austria. While there I got to try
a wide variety of sausages. One in particular was fantastic but I have
never been able to find any thing close here in the states. It was a
Hungarian sausage, somewhat orange in color, very spicy with some heat.
For want of a better name I refer to it as a paprika sausage but I'm not
sure if paprika figures into it or not. It would be a good candidate for
a "power" recipe as well. If I could find any.

Alan

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• Maybe in reply to: Alan Lautzenheiser: "[CH] unlurking"
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