Tote Oma (Dead Granny) For Kathy
rebecca didt
I decided to try the recipe before I posted it. This is not my MIL's
version, but one from the woman who was responsible for selling me the
'Blutwurst' to make the stuff. She was *thrilled* that someone was
taking an interest in traditional east German cuisine (I use the word
'cuisine' with hesitation). It was not at all complicated to make, and
was a little nicer than I remember my MIL's being (I could eat it
without gagging), but that's not hard, she is the cook from hell, and
manages to turn even the most delectable Silk Purse ingredients into a
dish of Sow's Ears fit for the bin. Anyway, hers was runnier than mine;
my version was the texture of thick porridge which just sat there, hers
was a kind of gloop which oozed over the plate. Maybe she added water?
So, here in all it's Glory is a DDR original. Enjoy. If you can. I hope
you can find the right wurst; other kinds of blutwurst won't work - I
asked. - Rebecca
TOTE OMA (Dead Granny)
Quantity serves um...well, we were 6 at table; one adult who knows and
likes this dish, one who was prepared to risk all for the benefit of
mankind, one horrified guest from France, two small children who quite
enjoyed it, and a 13 month old who refused to try it and ate cold
ravioli instead.
600 g Tiegelblutwurst
2 medium sized onions
Chop and fry the onions in a little vegetable oil. When they are
transparent, add the skinned Blutwurst, chopped into small pieces. Cook
gently till the wurst 'melts'. Serve hot with boiled potatoes and
Sauerkraut for maximum effect.
RMi1013934
<pge9...@studserv.uni-leipzig.de> writes:
>
>Well, call me self-sacrificing, but, with no regard for personal safety,
>I decided to try the recipe before I posted it. This is not my MIL's
>version,
Hi, Rebecca, I have to say I enjoyed your sory more that I would probably enjoy
the dinner, but thanks a bunch for an entertaining experiment!
Rosie
Victor Sack
> 600 g Tiegelblutwurst
> 2 medium sized onions
>
> Chop and fry the onions in a little vegetable oil. When they are
> transparent, add the skinned Blutwurst, chopped into small pieces. Cook
> gently till the wurst 'melts'. Serve hot with boiled potatoes and
> Sauerkraut for maximum effect.
Why, this doesn't sound bad at all. I've never tried the blutwurst
variety you mention, perhaps because I live as far from the former GDR
as is possible without actually leaving Germany, but there are dishes
here that are not at all dissimilar - and very tasty they are, too. One
of them is Himmel und Erde (Heaven and Earth), which is a (sometimes)
chunky) purée of sauerkraut and apples that is very often served with
grilled or fried blutwurst.
Victor
C.L. Gifford
>
> Well, call me self-sacrificing, but, with no regard for personal safety,
> I decided to try the recipe before I posted it. This is not my MIL's
> 'Blutwurst' to make the stuff. She was *thrilled* that someone was
> taking an interest in traditional east German cuisine (I use the word
> 'cuisine' with hesitation). It was not at all complicated to make, and
> was a little nicer than I remember my MIL's being (I could eat it
> without gagging), but that's not hard, she is the cook from hell, and
> manages to turn even the most delectable Silk Purse ingredients into a
> dish of Sow's Ears fit for the bin. Anyway, hers was runnier than mine;
> my version was the texture of thick porridge which just sat there, hers
> was a kind of gloop which oozed over the plate. Maybe she added water?
> So, here in all it's Glory is a DDR original. Enjoy. If you can. I hope
> you can find the right wurst; other kinds of blutwurst won't work - I
> asked. - Rebecca
>
> TOTE OMA (Dead Granny)
>
> Quantity serves um...well, we were 6 at table; one adult who knows and
> likes this dish, one who was prepared to risk all for the benefit of
> mankind, one horrified guest from France, two small children who quite
> enjoyed it, and a 13 month old who refused to try it and ate cold
> ravioli instead.
>
> 2 medium sized onions
>
> Chop and fry the onions in a little vegetable oil. When they are
> transparent, add the skinned Blutwurst, chopped into small pieces. Cook
> gently till the wurst 'melts'. Serve hot with boiled potatoes and
> Sauerkraut for maximum effect.
I have saved this. We have an excellent German Master Sausage
Maker here in San Diego. I will check and see if he ever makes
this type of blutwurst. It sounds, ummmm, interesting.
Charlie
Kate Connally
according to all my German cookbooks.
Kate
Kate Connally
" If I were as old as I feel, I 'd be dead already."
Victor Sack <sa...@uni-duesseldorf.de> wrote in article
<1dqwkch.rzq...@isis131.urz.uni-duesseldorf.de>...
> rebecca didt <pge9...@studserv.uni-leipzig.de> wrote:
>
> > 600 g Tiegelblutwurst
> > 2 medium sized onions
> >
> > Chop and fry the onions in a little vegetable oil. When they are
> > transparent, add the skinned Blutwurst, chopped into small pieces.
Cook
> > gently till the wurst 'melts'. Serve hot with boiled potatoes and
> > Sauerkraut for maximum effect.
>
Kate Connally
Kate
Kate Connally
" If I were as old as I feel, I 'd be dead already."
rebecca didt <pge9...@studserv.uni-leipzig.de> wrote in article
<3724D17F...@studserv.uni-leipzig.de>...
Victor Sack
> Victor Sack <sa...@uni-duesseldorf.de> wrote in article
> <1dqwkch.rzq...@isis131.urz.uni-duesseldorf.de>...
> > One
> > of them is Himmel und Erde (Heaven and Earth), which is a (sometimes)
> > chunky) purée of sauerkraut and apples that is very often served with
> > grilled or fried blutwurst.
> That's interesting. Himmel und Erde is mashed potatoes and apples
> according to all my German cookbooks.
Right you are. I'm very sorry, that's exactly what I was endeavouring
to convey. Don't know how sauerkraut got substituted for mashed
potatoes... And I wasn't even drunk... :-(
Victor
rebecca didt
"C.L. Gifford" wrote:
> rebecca didt wrote:
> > 600 g Tiegelblutwurst
> > 2 medium sized onions
> I have saved this. We have an excellent German Master Sausage
> Maker here in San Diego. I will check and see if he ever makes
> this type of blutwurst. It sounds, ummmm, interesting.
>
Well, that's another applicable adjective. The woman who gave me the recipe
told me that 'Tiegelblutwurst' sometimes goes under the alias 'Griesswurst'
(griess being semolina, as in the kind you make the gloopy dessert with; I
suppose cos when you make Dead Granny, the texture is similar to that of a
semolina pudding). If Tiegelblutwurst doesn't ring bells with your Master
Sausage Maker, the pseudonym might, especially if (s)he's from round these
parts (Sachsen). Good luck! - Rebecca
rebecca didt
Kate Connally wrote:
> So, what is tiegelblutwurst and where do I get it?
> Kate
>
It's a big, red sausage. I just strolled into my local meat and wurst shop
and asked for a recipe and the main ingredient. But then I do live in the
heart of Dead Granny Country. Charlie (CL Gifford) is going to consult a
Master Sausage Maker. Do you have one near you? I did a web search for
Tiegelblutwurst and came up with nothing except a Finnish web site which, for
reasons which remain unclear, had a giant list of German sausage varieties in
the middle of it. - Rebecca
Kate Connally
blutwurst and tiegelblutwurst. I asked my boss who is German although
reared in the U.S. (but his wife is German from Germany). He didn't
know what the "tiegel" meant. I hope to find out later today as he was
going to ask his mother-in-law (who was visiting from Germany) on
their way to the airport for her return trip yesterday afternoon. But in
case he forgot to ask . . . .
Kate
Kate Connally
" If I were as old as I feel, I 'd be dead already."
rebecca didt <pge9...@studserv.uni-leipzig.de> wrote in article
<3726436B...@studserv.uni-leipzig.de>...
rebecca didt
Kate Connally wrote:
> Thanks. But I'm wondering what the difference is between plain old
> blutwurst and tiegelblutwurst.
Tiegelblutwurst is designed to 'melt' when you heat it up, so you get
that
interesting gloopy texture. Regular (lumpy) blutwurst won't do this
melting
thing, and will just separate into a bunch of hot lumps if you attempt
to
'Dead Granny' it. I asked the butcher who sold it to me, anticipating
such
questions. The one I bought was fat (10 cm diameter) and had a fine,
grainy
texture. The others I saw were as big, but had even sized lumps of
whitish
fatty stuff and dark lumps (who knows?) in. Also try another alias;
'Gruetzwurst', says my husband. By the way, 'Tiegel' is the word for a
pot or
pan, so this kind of blutwurst is for the pot or pan. Voila! - Rebecca
Kaari Jae
>
> Kate Connally wrote:
>
> > So, what is tiegelblutwurst and where do I get it?
> > Kate
> >
>
> It's a big, red sausage. I just strolled into my local meat and wurst shop
> and asked for a recipe and the main ingredient. But then I do live in the
> heart of Dead Granny Country. Charlie (CL Gifford) is going to consult a
> Master Sausage Maker. Do you have one near you? I did a web search for
> Tiegelblutwurst and came up with nothing except a Finnish web site which, for
> reasons which remain unclear, had a giant list of German sausage varieties in
> the middle of it. - Rebecca
Rebecca,
what can I say, Finns are known to have some quite esoteric tastes for
food :))) Anyways, although I doubt if killing grannies is an option in
Finland, there is how ever another exotic way of using blood, and that
is making blood pancakes. Those are made in a small pancake pan with 5
or 7 tiny flat "holes" in it and the pancakes are made with a mixture of
rye flour, wheat, blood and I think there's an egg in it too, not sure.
If any of you is interested in this, holler and I'll dig up a recipe.
These blood pancakes are btw served with mashed potatoes and lingonberry
jam or with fried onions and bacon! And no I wouldn't eat these.... I
have but since I don't have to, I won't! :)
Kaari
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Kaari Jae
>
> Kaari Jae wrote:
>
> > rebecca didt wrote:
> > I did a web search for
> > > Tiegelblutwurst and came up with nothing except a Finnish web site which, for
> > > reasons which remain unclear, had a giant list of German sausage varieties in
> > > the middle of it.
>
> best organized and most informative page on the web. Certainly, the sausage list
> had a 'Complete' look about it......
>
> > Rebecca,
> > what can I say, Finns are known to have some quite esoteric tastes for
> > food :)))
>
> Russian.
>
> > Anyways, although I doubt if killing grannies is an option in
> > Finland,
>
>
> > there is how ever another exotic way of using blood, and that
> > is making blood pancakes.
>
>
> > Those are made in a small pancake pan with 5
> > or 7 tiny flat "holes" in it and the pancakes are made with a mixture of
> > rye flour, wheat, blood and I think there's an egg in it too, not sure.
> > If any of you is interested in this, holler and I'll dig up a recipe.
>
>
> > These blood pancakes are btw served with mashed potatoes and lingonberry
> > jam
>
Ok, first things first here: lingonberries are small red berries which
grow in a evergreen bushes in the forests of the Frozen North. People go
out in the wild woods and pick them by kilos and make all sorts of
jam/marmalade/juice out of them. They taste a bit like cranberries. You
can buy them in Germany, most supermarkets carry Felix Lingonberries in
jar. Or you can go to you nearest IKEA store and buy them there.
I'll dig up the recipe for blood pancakes shortly and post it here.
There's also a variation of making them with spinach. Not to mention of
course that these tiny pancakes are wonderful for desert, when made
without blood of course! :)
And if you're looking for some Finnish recipes, try this site
http://www.vn.fi/vn/um/finfo/english/otihmeng.html
rebecca didt
rebecca didt
Kaari Jae wrote:
> > Got me there. What's a 'lingonberry'? - Rebecca
>
> Ok, first things first here: lingonberries are small red berries which
> grow in a evergreen bushes in the forests of the Frozen North. People go
> out in the wild woods and pick them by kilos and make all sorts of
> jam/marmalade/juice out of them. They taste a bit like cranberries. You
> can buy them in Germany, most supermarkets carry Felix Lingonberries in
> jar.
I'm in the *east* we're special... i.e. we don't have a lot of stuff you can buy easily
all over globe.
> Or you can go to you nearest IKEA store and buy them there.
We have one nearby.
> I'll dig up the recipe for blood pancakes shortly and post it here.
Great!
> There's also a variation of making them with spinach.
Mmmmm! Blood and spinach!
> Not to mention of
> course that these tiny pancakes are wonderful for desert, when made
> without blood of course! :)
No vampire desserts?
> And if you're looking for some Finnish recipes, try this site
>
> http://www.vn.fi/vn/um/finfo/english/otihmeng.html
Thanks! - Rebecca