Recent content by mooses

That is likely Bucyrus? and that is exactly why I joined in—to get information like this.

I love analyzing sausage recipes that don’t really exist in our tradition and translating them into German butcher standards. So I looked at the details on the website, and this is what I came up with. I took the sausage apart and put it back together according to butchery standards. That should...

Spring onions work very well in a bratwurst that is meant to be freshly grilled, especially the green parts, lightly sautéed in olive oil. With bratwursts like these, you can adjust the spices quite flexibly to match your personal taste without ruining much. OT When it comes to German sausage...

This is another typical salsiccia recipe. It includes fennel and rosemary, and the overall flavor profile is quite balanced. The cinnamon content is always important because it conveys a certain sensory sweetness and warmth. I live near Imperia, not far from Nice and Monaco. In our village...

That’s correct — fennel is used little or not at all, at least only very subtly, while rosemary is sometimes more prominent instead. In some regions, the sausage is also leaner, with a fat content of around 20–25%. But of course, fennel can be added without any issue. And when I buy a salsiccia...

Wunderfull! I’m on this forum exactly for these wonderful recipes. I tried generating a recipe from the data, and I hope it turns out reasonably close to the original. I’m going to cook it myself. - Beef: 9.9 oz - Shrimp: 4.6 oz - Andouille sausage (cooked, diced): 4.6 oz - Crawfish tails: 4.2...

Buongiorno, buonasera o buon pomeriggio, a seconda dell’orario in cui ti trovi negli Stati Uniti Since I’m not only new here but also from the “old world” — meaning I live part time in Liguria, Italy — I’d like to share the original recipe from one of the nonnas in a small village up in the...