Not very often do I run across someone else who has ancestry from Hannover. I believe that when my Great Grandpa was born Hannover was still considered as Prussia.
I have some knowledge, but in the Craft of Charcuterie there's always something to learn as well. I'm not a Professional by no means, but my family and friends seem to like the Sausages and Meats that I Smoke.
The odd thing is that here in the US we have one idea of how a Bratwurst should taste. In Germany there's around 1500 different types of Sausages, including Regional Sausages (which is where the most tasty sausages are in my opinion). The Nuremberg is one of Germany's Kings of Bratwurst, and a Regional Sausage.Welcome from Wisconsin.
A lot of German heritage here in Wisconsin. Would love to see some of your recipes.
I have just gotten into sausage making hard and heavy and am always looking for that perfect bratwurst....
A Nuremberg style is the closest I have gotten so far.
JC
Thanks for the welcome from Central NY. I will be posting some pics as soon as I figure out how to work this system a little bit better.
Gotta Love Mississippi ! Good BBQ, Good Liquor, Good Food all the way around.
Texas is a Big State !!! I used to drive down to Monterrey Mexico to take my daughters down to visit with their Grandmother and Aunt & Uncles. I have a couple of variations on Mexican Chorizo.
I'm glad to hear that there's a lot of Sausage makers. I make a few pounds per month, but I also spend time with Smoking Salmon, Brisket, Ribs, Pork Chops and other Choice Cuts of Beef and Pork.
