The Second Butcher Internship
My second butcher internship overwhelms me with sausage theory.
Tagged: sausage
Kochwurst – The How-to for Rotwurst, Leberwurst and Sülze
None of these are fermented; rather they are seasoned, cooked and preserved
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.
How the Sausage Gets Made – Becoming a Butcher
Getting hands-on experience in everything from bratwurst to blood sausage to knackwurst
