[Sca-cooks] Sausage question....
carlton_bach at yahoo.de
Sat Mar 8 23:41:14 PST 2008
I don't know about the specifics of this pottage, but
there is a kind of North German stewing sausage called
'Mettenden' that is used in similar recipes. It is a
very unsubtle, coarse-ground, highly-seasoned pork
sausage that needs to be pricked of cut up before
cooking so the fat can run out and carry the flavour
into the stew. We usually put it in green cabbage or
I did a trial run of that sausage/apple/onion pottage
discussed earlier this winter, using granny smith
apples and a locally-made
German-style sausage. The results were tasty, but
not spectacular. The
flavor of the sausage just sort of disappeared into
the flavor of the
onions and apples and spices.
I'm thinking that another kind of sausage, one more
highly spiced, or
perhaps smoked?, might be a better choice for this
dish, which I hope to
bring to a potluck feast in a couple of weeks. Any
know some other list members have made this dish, so
I'd love to hear what
kind of sausages were used....
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