Kochwurst – The How-to for Rotwurst, Leberwurst and Sülze
None of these are fermented; rather they are seasoned, cooked and preserved
Category: Sausage
Lard – Rendered Fat – A Quick How-To
A by-product of one process needed as a supply for another. Lard is delicious spread on bread with some salt, but is also used in aging cloth-bound cheddar.
Knackwurst – A Lightly Fermented Sausage
A pork mixture in a cow casing, with a mixture of seasoning.
Rinderrouladen – The Beef Roll-up
A classic German dish consisting of pickles, onions, and pork fat wrapped in thinly-sliced beef. Serve with potatoes.
Fleischsalat – The Artery-Clogging Salad
If you are looking to change up your diet with a salad, stay away from this one.
Bratwurst – The Thuringian Art
Presented within are the secrets to a delicious Thuringian bratwurst. The information contained should not be used for purposes of evil.
