Bockwurst

[Julie Bove]

The Vermont Country Store had the Meica brand Bockwurst (jarred) on
clearance. I bought a jar to serve to my husband and bought (elsewhere)
some sauerkraut to go with it. There are 8 meat tubes in the jar. But...
It says that I have to use it all within 2 days of opening. Husband is the
only one who will eat this and not sure he could eat all 8 within 2 days.
Anyway... What else can I do with this stuff? I am not familiar with it at
all but it seemed like sauerkraut would be the right thing to serve with.
Husband does like German food but I am somewhat unfamiliar with it other
than Spaetzel which I seem to like more than he does. He is more of a meat
eater.

Thanks!

[tert in seattle]

okay ... tell me why it can't go into the freezer

[sf]

On Tue, 13 Aug 2013 17:07:22 -0700, "Julie Bove"
<juli...@frontier.com> wrote:

> The Vermont Country Store had the Meica brand Bockwurst (jarred) on
> clearance. I bought a jar to serve to my husband and bought (elsewhere)
> some sauerkraut to go with it. There are 8 meat tubes in the jar. But...
> It says that I have to use it all within 2 days of opening. Husband is the
> only one who will eat this and not sure he could eat all 8 within 2 days.
> Anyway... What else can I do with this stuff?
>

Why can't you freeze it?


--
Food is an important part of a balanced diet.

[Julie Bove]

"tert in seattle" <te...@ftupet.com> wrote in message
news:slrnl0lr5...@ftupet.ftupet.com...

I don't know. I am not familiar with this product.

[Julie Bove]

"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1p10f8z8...@sqwertz.com...

> They're hot dogs (and rather bland if you ask me). Treat them as you
> would any hot dogs. Any man that can't finish 8 hot dogs in 2-3 days
> is not worth their pork.

Ohhh... That's all they are? They are very long. He normally eats two hot
dogs at a time but of the normal sized ones. Should I then put these on a
bun? And why would they spoil so quickly? Regular hot dogs don't.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message
news:8f0m09ltpd3omdq2l...@4ax.com...

Again, I don't know.

[sf]

On Tue, 13 Aug 2013 22:11:48 -0700, "Julie Bove"

<juli...@frontier.com> wrote:

>
> "sf" <s...@geemail.com> wrote in message
> news:8f0m09ltpd3omdq2l...@4ax.com...
> > On Tue, 13 Aug 2013 17:07:22 -0700, "Julie Bove"
> > <juli...@frontier.com> wrote:
> >
> >> The Vermont Country Store had the Meica brand Bockwurst (jarred) on
> >> clearance. I bought a jar to serve to my husband and bought (elsewhere)
> >> some sauerkraut to go with it. There are 8 meat tubes in the jar.
> >> But...
> >> It says that I have to use it all within 2 days of opening. Husband is
> >> the
> >> only one who will eat this and not sure he could eat all 8 within 2 days.
> >> Anyway... What else can I do with this stuff?
> >>
> > Why can't you freeze it?
>
> Again, I don't know.
>

Does it say explicitly not to freeze it? If it doesn't tell you not
to, then put it in a zip lock bag and freeze it.

[sf]

On Tue, 13 Aug 2013 22:11:14 -0700, "Julie Bove"
<juli...@frontier.com> wrote:

>
> "Sqwertz" <swe...@cluemail.compost> wrote in message
> news:1p10f8z8...@sqwertz.com...
> >

> > They're hot dogs (and rather bland if you ask me). Treat them as you
> > would any hot dogs. Any man that can't finish 8 hot dogs in 2-3 days
> > is not worth their pork.
>
> Ohhh... That's all they are? They are very long. He normally eats two hot
> dogs at a time but of the normal sized ones. Should I then put these on a
> bun? And why would they spoil so quickly? Regular hot dogs don't.
>

They probably don't have as many preservatives as regular hot dogs.

[gtr]

On 2013-08-14 04:03:58 +0000, Sqwertz said:

> Any man that can't finish 8 hot dogs in 2-3 days is not worth their pork.

Priceless!

When I open a package of vursts, after eating them for lunch three days
in a row, I really start feeling guilty...

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:ol5m095vsd3bbjgce...@4ax.com...

That could be. They are very long so they might not fit well in the
freezer. But I guess I could try that if he can't eat them all. Assuming
that he likes them. Here I thought I bought a fancy food.

[gtr]

Please. Everyone reading this: Please see the movie "Kitchen Stories".
Thank you. Good night.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:8j5m099pjo9n1lsju...@4ax.com...

> Does it say explicitly not to freeze it? If it doesn't tell you not
> to, then put it in a zip lock bag and freeze it.

Does not say. Thanks! But... Should I be serving these on a bun? Or how
else should I serve them?

[sf]

If you're going to serve them with sauerkraut, how about some mashed
or boiled potatoes too? Instead of sauerkraut, you could make that
braised red cabbage someone was taking about recently. Here's the
Martha Stewart version. Jamie Oliver has one too - there are lots of
them.
http://www.marthastewart.com/317431/braised-red-cabbage-with-apple-and-onion

[sf]

You don't start to feel your arteries clogging?

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:ci6m09dhl0j4400vu...@4ax.com...

Not sure he would eat braised red cabbage but I do have potatoes. Thanks!

[Cheryl]

https://www.google.com/search?q=bockwurst&source=lnms&tbm=isch&sa=X&ei=vyMLUrGtJbHeyQGE-oBI&ved=0CAkQ_AUoAQ&biw=1366&bih=594#imgdii=_

Or tiny http://preview.tinyurl.com/mx6b8z7

A bun looks appropriate. It looks like a long skinny baloney to me.
--
CAPSLOCK–Preventing Login Since 1980.

[Julie Bove]

"Cheryl" <jlhs...@hotmail.com> wrote in message
news:520b24b0$0$13667$c3e8da3$b135...@news.astraweb.com...

Thanks!

[Ophelia]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:qsarq0iki3pn$.dlg@sqwertz.com...

>> They probably don't have as many preservatives as regular hot dogs.
>

> no preservatives necessary. They're boiled to death in a bottle that
> will last 5 years on the shelf of your local World Market/Cost Plus.
>
> They suck as far as sausages go.

We much prefer Bratwurst.

--
--
http://www.helpforheroes.org.uk/shop/

[Julie Bove]

"Ophelia" <Oph...@elsinore.me.ku.invalid> wrote in message
news:b710h5...@mid.individual.net...

>
>
> "Sqwertz" <swe...@cluemail.compost> wrote in message
> news:qsarq0iki3pn$.dlg@sqwertz.com...
>
>>> They probably don't have as many preservatives as regular hot dogs.
>>
>> no preservatives necessary. They're boiled to death in a bottle that
>> will last 5 years on the shelf of your local World Market/Cost Plus.
>>
>> They suck as far as sausages go.
>
> We much prefer Bratwurst.

But those are common here. I thought I got something special! :(

[Gary]

Don't feel guilty. About 5 weeks ago, Joey Chestnut ate 69 dogs on
buns in only 10 minutes.

G.

[Ophelia]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:160lm80q...@sqwertz.com...

> On Wed, 14 Aug 2013 10:11:24 +0100, Ophelia wrote:
>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> news:qsarq0iki3pn$.dlg@sqwertz.com...
>>
>>>> They probably don't have as many preservatives as regular hot dogs.
>>>
>>> no preservatives necessary. They're boiled to death in a bottle that
>>> will last 5 years on the shelf of your local World Market/Cost Plus.
>>>
>>> They suck as far as sausages go.
>>
>> We much prefer Bratwurst.
>

> These things are not any sort of wurst. They are pasteurized tourist
> attractions that last 3 years on the shelves of stores and web-sites
> that suck up gullible shoppers.
>
> <http://www.amazon.com/dp/B005YTGWHW/ref=asc_df_B005YTGWHW2650552?tag=thefind0270489-20&creative=395261&creativeASIN=B005YTGWHW&linkCode=asn>
>
> Real tube steaks last 2 months under refrigeration. THESE German
> abominations are 1-step above Libby's Vienna Sausages.

Yes, we know Bockwurst but we don't like them.

--
--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"Julie Bove" <juli...@frontier.com> wrote in message
news:kufiof$v5r$1...@dont-email.me...

You never know if you don't try:)

--
--
http://www.helpforheroes.org.uk/shop/

[Gary]

Julie Bove wrote:
>
> Should I be serving these on a bun? Or how
> else should I serve them?

Assuming you won't even taste these, I would let husband decide how he
would like them. Heat up a small piece of one and let him taste it.
He will then have an idea of how they would be good.

And you can offer some suggestions too.
- with sauerkraut
- on a bun with condiments like a normal hotdog
- on a bun with loads of onions and green peppers cooked soft

I'll bet he would love that last choice. I sure would.

G.

PS - you mentioned they might be too long to store in the freezer.
;) If they are, just cut them. That goes for too long for a bun too.

[Julie Bove]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:160lm80q...@sqwertz.com...
> On Wed, 14 Aug 2013 10:11:24 +0100, Ophelia wrote:
>

>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> news:qsarq0iki3pn$.dlg@sqwertz.com...
>>
>>>> They probably don't have as many preservatives as regular hot dogs.
>>>
>>> no preservatives necessary. They're boiled to death in a bottle that
>>> will last 5 years on the shelf of your local World Market/Cost Plus.
>>>
>>> They suck as far as sausages go.
>>
>> We much prefer Bratwurst.
>

> These things are not any sort of wurst. They are pasteurized tourist
> attractions that last 3 years on the shelves of stores and web-sites
> that suck up gullible shoppers.
>
> <http://www.amazon.com/dp/B005YTGWHW/ref=asc_df_B005YTGWHW2650552?tag=thefind0270489-20&creative=395261&creativeASIN=B005YTGWHW&linkCode=asn>
>
> Real tube steaks last 2 months under refrigeration. THESE German
> abominations are 1-step above Libby's Vienna Sausages.

Eesh! Well the good thing is that I didn't pay much for them. They did get
very good reviews.

[Gary]

sf wrote:

>
> Julie wrote:
> >Should I be serving these on a bun? Or how
> > else should I serve them?
> >
> If you're going to serve them with sauerkraut, how about some mashed
> or boiled potatoes too? Instead of sauerkraut, you could make that
> braised red cabbage someone was taking about recently. Here's the
> Martha Stewart version. Jamie Oliver has one too - there are lots of
> them.
> http://www.marthastewart.com/317431/braised-red-cabbage-with-apple-and-onion

Did you look at that recipe? And you recommended it? The picture of it
looks just like the recipe sounds - crap. Just goes to show that no
one is perfect, not even Martha.

If I wanted to ruin a head of red cabbage, I'd do it the easy way. Set
it on my driveway and drive back and forth over it a few times.

I'll have to look up Jamie Oliver's recipe later. I'll bet he treats
it with more respect. ;)

G.

[Julie Bove]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:12batl71...@sqwertz.com...

> On Tue, 13 Aug 2013 22:11:14 -0700, Julie Bove wrote:
>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message

>> news:1p10f8z8...@sqwertz.com...
>>>
>>> They're hot dogs (and rather bland if you ask me). Treat them as you

>>> would any hot dogs. Any man that can't finish 8 hot dogs in 2-3 days

>>> is not worth their pork.
>>

>> Ohhh... That's all they are?
>

> Uh, yeah. Don't they LOOK like hot dogs?

Yes but longer.
>
>> They are very long.
>
> <blushing>

>
>> He normally eats two hot
>> dogs at a time but of the normal sized ones. Should I then put these on
>> a
>> bun? And why would they spoil so quickly? Regular hot dogs don't.
>

> Look at them, Julie. They are bottled hot dogs. Are you so
> discombobulated that you really can't figure out what to do with
> Hot .... Dogs?

I assumed there was some sort of German dish I could make with them.
>
> They will keep for 6-8 days as long as you keep them in the bottled
> brine in the fridge (assuming Angela doesn't unplug the fridge or
> throw Junior Mints into the condenser).
>
> I think I have a picture of them as I do with every foodstuff....
> These are mini-Meicas. I kept them in the fridge for 12 days and they
> were fine.
>
> http://tinypic.com/view.php?pic=2qmlngi&s=5
>
> Don't buy them again. There are much better hot dogs than those for
> the price. You should not have bought them from the overpriced
> Vermont Store. Late night online-ordering is NOT your friend.

I don't remember what I paid but it was cheap. For them anyway.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:520B5100...@att.net...

> Julie Bove wrote:
>>
>> Should I be serving these on a bun? Or how
>> else should I serve them?
>
> Assuming you won't even taste these, I would let husband decide how he
> would like them. Heat up a small piece of one and let him taste it.
> He will then have an idea of how they would be good.

Nah. That's not how he eats. If he had one taste he would want the food
right then.

>
> And you can offer some suggestions too.
> - with sauerkraut
> - on a bun with condiments like a normal hotdog
> - on a bun with loads of onions and green peppers cooked soft
>
> I'll bet he would love that last choice. I sure would.

Are onions and peppers typical?

> PS - you mentioned they might be too long to store in the freezer.
> ;) If they are, just cut them. That goes for too long for a bun too.

Ohhhhh. Well now I feel stupid. I thought I had some sort of fancy German
food.

[Ophelia]

"Julie Bove" <juli...@frontier.com> wrote in message

news:kufp52$tmb$1...@dont-email.me...

> I assumed there was some sort of German dish I could make with them.

http://www.yummly.com/recipes/bockwurst-sausage

http://jennyeatwellsrhubarbginger.blogspot.co.uk/2012/03/bockwurst-und-kartoffelsalat-or-german.html

You can find others on line:)

--
--
http://www.helpforheroes.org.uk/shop/

[Gary]

Gary wrote:
>
> I'll have to look up Jamie Oliver's recipe later. I'll bet he treats
> it with more respect. ;)

At least he had the smarts to use bacon and balsamic vinegar, and he
left out the sugar. I would try this one.

G.

[Gary]

Julie Bove wrote:
>
> "Gary" <g.ma...@att.net> wrote in message news:520B5100...@att.net...
> > Julie Bove wrote:
> >>
> >> Should I be serving these on a bun? Or how
> >> else should I serve them?
> >
> > Assuming you won't even taste these, I would let husband decide how he
> > would like them. Heat up a small piece of one and let him taste it.
> > He will then have an idea of how they would be good.
>
> Nah. That's not how he eats. If he had one taste he would want the food
> right then.

That's when you tell him to shut up and wait or go make them himself.
Screw his attitude. You are not his servant. He should be happy that
you do all the cooking.

> >
> > And you can offer some suggestions too.
> > - with sauerkraut
> > - on a bun with condiments like a normal hotdog
> > - on a bun with loads of onions and green peppers cooked soft
> >
> > I'll bet he would love that last choice. I sure would.
>
> Are onions and peppers typical?

Some saugages are to die for heated and smothered with onions and
green peppers on a bun. No condiments necessary...just a very fresh
bun. I'll bet you he would like that. Serve with a giant pile of
salty Lay's Classic potato chips.

G.

[MaryL]

"Julie Bove" wrote in message news:kuehmr$q4r$1...@dont-email.me...

The Vermont Country Store had the Meica brand Bockwurst (jarred) on
clearance. I bought a jar to serve to my husband and bought (elsewhere)
some sauerkraut to go with it. There are 8 meat tubes in the jar. But...
It says that I have to use it all within 2 days of opening. Husband is the
only one who will eat this and not sure he could eat all 8 within 2 days.
Anyway... What else can I do with this stuff? I am not familiar with it at
all but it seemed like sauerkraut would be the right thing to serve with.
Husband does like German food but I am somewhat unfamiliar with it other
than Spaetzel which I seem to like more than he does. He is more of a meat
eater.

Thanks!

~~~~~~
These articles describe bockwurst:
http://www.wisegeek.com/what-is-bockwurst.htm
http://en.wikipedia.org/wiki/Bockwurst

This article describes it as a very delicate German sausage that should be
frozen or consumed within a day or two:
http://usinger.com/deli/link-products/bockwurst.html

MaryL

[gtr]

On 2013-08-14 05:58:25 +0000, sf said:

> On Tue, 13 Aug 2013 22:36:20 -0700, gtr <x...@yyy.zzz> wrote:
>
>> On 2013-08-14 04:03:58 +0000, Sqwertz said:
>>

>>> Any man that can't finish 8 hot dogs in 2-3 days is not worth their pork.
>>

>> Priceless!
>>
>> When I open a package of vursts, after eating them for lunch three days
>> in a row, I really start feeling guilty...
>

> You don't start to feel your arteries clogging?

No, my wife is too busy scrubbing them out with fruits and vegetables
the rest of the week...

[gtr]

On 2013-08-14 09:06:59 +0000, Sqwertz said:

> On Tue, 13 Aug 2013 22:36:20 -0700, gtr wrote:
>
>> On 2013-08-14 04:03:58 +0000, Sqwertz said:
>>
>>> Any man that can't finish 8 hot dogs in 2-3 days is not worth their pork.
>>
>> Priceless!
>>
>> When I open a package of vursts, after eating them for lunch three days
>> in a row, I really start feeling guilty...
>

> Eat some cucumber spears, baby carrots, and hummus and then maybe you
> won't feel so guilty. K?

Ah if they could only mash and extrude it into a natural casing I might
even like it--given enough mustard...

> http://www.youtube.com/watch?v=2NzUm7UEEIY

God help me, I even love the video. The only icky part for me is when
somebody squeezes a piddling amount of French's "mustard" on the vurst
with a doughy bun.

[gtr]

I can't help but wonder how fast it took him to extrude them himself.

[gtr]

On 2013-08-14 08:55:43 +0000, Sqwertz said:

>> They probably don't have as many preservatives as regular hot dogs.
>
> no preservatives necessary. They're boiled to death in a bottle that
> will last 5 years on the shelf of your local World Market/Cost Plus.
>
> They suck as far as sausages go.

I don't know from this Meica brand or tourist fare at WM/CP. But at a
couple of local German grocery stores and deli's they have these vursts
that are more regulation in size, have German language labels and are
clearly packed in some kind of vinegar. I've never bought any, and
though I love almost any kind of pickle--or vurst--the idea of a
pickled vurst just doesn't sit right in my brain.

I guess I'll get a jar just to find out what's what. My only real
mental image is the researcher gorging on them in "Kitchen Stories".

[Brooklyn1]

On Wed, 14 Aug 2013 10:11:24 +0100, "Ophelia"

<Oph...@elsinore.me.ku.invalid> wrote:

>
>
>"Sqwertz" <swe...@cluemail.compost> wrote in message
>news:qsarq0iki3pn$.dlg@sqwertz.com...
>
>>> They probably don't have as many preservatives as regular hot dogs.
>>
>> no preservatives necessary. They're boiled to death in a bottle that
>> will last 5 years on the shelf of your local World Market/Cost Plus.
>>
>> They suck as far as sausages go.
>
>We much prefer Bratwurst.

I prefer knockwurst... sometimes written knackwurst... very good with
baked beans. I searched the Vermont Country Store web site, no
bratwurst... they do have jarred "pickled sausage", not much info.
Bratwurst is close to kielbasa, knockwurst is more a
frankfurter/hotdog, just shorter, plumper, and a bit spicier.
http://www.vermontcountrystore.com/store/jump/productDetail/Food_&_Candy/Pantry_&_Gourmet_Food/Pantry_&_Canned/Single_Jar_Pickled_Goods/64747
http://www.sausagemaker.com/knockwurst.aspx
http://www.hebrewnational.com/products/knockwurst.jsp
http://boarshead.com/products/detail/410-beef-knockwurst-natural-casing-4-1-1-lb-net-wt
http://encyclopedia.thefreedictionary.com/knockwurst

[Brooklyn1]

Another name for knockwurst is "Specials".

[Ophelia]

"Brooklyn1" <grave...@verizon.net> wrote in message
news:uscn09dnhn8basq9v...@4ax.com...

Aye good stuff but this is my preference:)

http://allrecipes.com/recipe/wisconsin-bratwurst/

I chose this advert because it has a good picture:)
--
--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"gtr" <x...@yyy.zzz> wrote in message news:201308140945468707-xxx@yyyzzz...

eww yes. Although I hate to see meats prepared like that in huge
quantities ... bleagh!

--
--
http://www.helpforheroes.org.uk/shop/

[Nunya Bidnits]

Brooklyn1 <grave...@verizon.net> wrote:
> On Wed, 14 Aug 2013 10:11:24 +0100, "Ophelia"
> <Oph...@elsinore.me.ku.invalid> wrote:
>
>>
>>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> news:qsarq0iki3pn$.dlg@sqwertz.com...
>>
>>>> They probably don't have as many preservatives as regular hot dogs.
>>>
>>> no preservatives necessary. They're boiled to death in a bottle
>>> that will last 5 years on the shelf of your local World Market/Cost
>>> Plus.
>>>
>>> They suck as far as sausages go.
>>
>> We much prefer Bratwurst.
>
> I prefer knockwurst... sometimes written knackwurst...

If you're interested in some really good knackwurst that is made in old
style with great flavor, order some here:
http://www.fritzskcmeats.com/sausages.html

MartyB

[Brooklyn1]

"Ophelia" wrote:
>"Brooklyn1" wrote:

>> "Ophelia" wrote:
>>
>>>We much prefer Bratwurst.
>>
>> I prefer knockwurst... sometimes written knackwurst... very good with
>> baked beans. I searched the Vermont Country Store web site, no
>> bratwurst... they do have jarred "pickled sausage", not much info.
>> Bratwurst is close to kielbasa, knockwurst is more a
>> frankfurter/hotdog, just shorter, plumper, and a bit spicier.
>> http://www.vermontcountrystore.com/store/jump/productDetail/Food_&_Candy/Pantry_&_Gourmet_Food/Pantry_&_Canned/Single_Jar_Pickled_Goods/64747
>> http://www.sausagemaker.com/knockwurst.aspx
>> http://www.hebrewnational.com/products/knockwurst.jsp
>> http://boarshead.com/products/detail/410-beef-knockwurst-natural-casing-4-1-1-lb-net-wt
>> http://encyclopedia.thefreedictionary.com/knockwurst
>
>Aye good stuff but this is my preference:)
>
>http://allrecipes.com/recipe/wisconsin-bratwurst/
>
>I chose this advert because it has a good picture:)

I see you like those nubs, bumps, and ridges. hehe
I bet you'd enjoy this baby! ;)
http://www.dietzandwatson.com/recipes/entrees/bacon-wrapped-knockwurst/

[Ophelia]

"Brooklyn1" <grave...@verizon.net> wrote in message

news:nbln09dhlu7302fj3...@4ax.com...

Nahh I'll stick with me bratties thanks:)

--
--
http://www.helpforheroes.org.uk/shop/

[George Leppla]

On 8/14/2013 12:49 PM, Ophelia wrote:
> Aye good stuff but this is my preference:)
>
> http://allrecipes.com/recipe/wisconsin-bratwurst/
>
> I chose this advert because it has a good picture:)
> --

Oh man... never, never, never prick the brats before simmering. That
lets all the juice/fat/flavor out and the finished product is more often
than not very dry.

Simmer the brats very slowly so they don't burst. Finish on a medium
grill or in a frying pan to get that nice dark brown color.

The worst (or wurst) way to cook them is on the grill, over direct heat.
The skins split, the fat hits the flame and you end up with something
that looks and tastes incinerated. Amazing how many people in Wisconsin
cook them that way, though.

George L

[tert in seattle]

I'm glad you didn't choose it for the recipe ... anyone who pricks
a brat with a fork before grilling deserves to be poked with a fork
themselves! And you simmer in the beer sauce *after* grilling.

[Julie Bove]

"barbie gee" <boo...@nosespam.com> wrote in message
news:alpine.DEB.2.02.1...@sghcrg.sghcrg.pbz...
>
>
> On Tue, 13 Aug 2013, Julie Bove wrote:
>
>>
>> "sf" <s...@geemail.com> wrote in message
>> news:ol5m095vsd3bbjgce...@4ax.com...

>>> On Tue, 13 Aug 2013 22:11:14 -0700, "Julie Bove"

>>> <juli...@frontier.com> wrote:
>>>
>>>>
>>>> "Sqwertz" <swe...@cluemail.compost> wrote in message

>>>> news:1p10f8z8...@sqwertz.com...
>>>>>
>>>>> They're hot dogs (and rather bland if you ask me). Treat them as you

>>>>> would any hot dogs. Any man that can't finish 8 hot dogs in 2-3 days

>>>>> is not worth their pork.
>>>>

>>>> Ohhh... That's all they are? They are very long. He normally eats

>>>> two
>>>> hot
>>>> dogs at a time but of the normal sized ones. Should I then put these
>>>> on
>>>> a
>>>> bun? And why would they spoil so quickly? Regular hot dogs don't.
>>>>

>>> They probably don't have as many preservatives as regular hot dogs.
>>

>> That could be. They are very long so they might not fit well in the
>> freezer. But I guess I could try that if he can't eat them all.
>> Assuming
>> that he likes them. Here I thought I bought a fancy food.
>
> okay... so why can't you cut them in half with a knife?

No, no. What I meant was that the looked like they might break easily if I
tried to put them in there.

[tert in seattle]

here's a croissants antidote

http://www.youtube.com/watch?v=hhpxkGB1OyY

[Julie Bove]

"Ophelia" <Oph...@elsinore.me.ku.invalid> wrote in message

news:b717qj...@mid.individual.net...

>
>
> "Julie Bove" <juli...@frontier.com> wrote in message
> news:kufp52$tmb$1...@dont-email.me...
>
>> I assumed there was some sort of German dish I could make with them.
>
> http://www.yummly.com/recipes/bockwurst-sausage
>
> http://jennyeatwellsrhubarbginger.blogspot.co.uk/2012/03/bockwurst-und-kartoffelsalat-or-german.html
>
> You can find others on line:)

Thanks!

[Julie Bove]

"Brooklyn1" <grave...@verizon.net> wrote in message
news:uscn09dnhn8basq9v...@4ax.com...

Thanks!

[sf]

On Wed, 14 Aug 2013 02:42:38 -0700, "Julie Bove"
<juli...@frontier.com> wrote:

> Well the good thing is that I didn't pay much for them. They did get
> very good reviews.

Julie, the various wursts and sausages are explained here
http://www.foodsubs.com/MeatcureSausage.html

--
Food is an important part of a balanced diet.

[sf]

Heh!

[Nunya Bidnits]

Agreed, you're just letting out goodness if you poke holes in sausage except
where you have a very high fat content that needs to be rendered, which is
not usually the case. (no pun intended)

But with brats and many natural casing sausages, it is the poaching before
grilling that softens up the skin. Poaching is what most chefs recommend. I
know that with Italian sausage I always boil it first, then drain off the
water and saute them and the casing comes out tender.

OTOH I've never tried it AFTER grilling to see if it works. I've been
poaching them until hot, then I drop them on the grill just long enough to
mark them and pick up a bit of smoke. I'll have to try the "after" method
and see what happens.

MartyB

[Nunya Bidnits]

George Leppla <geo...@cruisemaster.com> wrote:

> The worst (or wurst) way to cook them is on the grill, over direct
> heat. The skins split, the fat hits the flame and you end up with
> something that looks and tastes incinerated. Amazing how many people
> in Wisconsin cook them that way, though.
>
> George L

High direct heat toughens up the casing too. So even if they don't split,
they are not so pleasant in texture.

MartyB

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:

> On Tue, 13 Aug 2013 22:37:53 -0700, Julie Bove wrote:
>
>> That could be. They are very long so they might not fit well in the
>> freezer.
>

> Wow. You have a lame excuse for every suggestion you receive
>
> -sw

That must be one tiny freezer. The only sausage I've ever seen that wouldn't
fit in a freezer or fridge is that big cured spanish chorizo style salami I
bought and complained about a while back. It is a three pound log, which
didn't allow for many placement options in the fridge. Yep, it's still in
there. It's got an expiry date in November and I've been pigging out on
Fritz's sausages so it's gotten ignored now that I was able to stash it in
the back of the fridge.

MartyB

[Ophelia]

"George Leppla" <geo...@cruisemaster.com> wrote in message
news:kugmc...@news6.newsguy.com...

Um I wasn't talking about how they were cooked, just how they looked:))
--
--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"sf" <s...@geemail.com> wrote in message

news:vaon09lhhrsns5v5s...@4ax.com...

Pretty much the same here:))

--
--
http://www.helpforheroes.org.uk/shop/

[tert in seattle]

you don't need to poach them - you can just soak them in cold water for
a few minutes

[Nunya Bidnits]

tert in seattle <te...@ftupet.com> wrote:

> Nunya Bidnits wrote:
>>
>> OTOH I've never tried it AFTER grilling to see if it works. I've been
>> poaching them until hot, then I drop them on the grill just long
>> enough to mark them and pick up a bit of smoke. I'll have to try the
>> "after" method and see what happens.
>>
>
>

> you don't need to poach them - you can just soak them in cold water
> for a few minutes

Noted and worth a try. .

[gtr]

On 2013-08-14 19:48:04 +0000, tert in seattle said:

>>>> http://www.youtube.com/watch?v=2NzUm7UEEIY
>>>
>>> God help me, I even love the video. The only icky part for me is when
>>> somebody squeezes a piddling amount of French's "mustard" on the vurst
>>> with a doughy bun.
>>
>> eww yes. Although I hate to see meats prepared like that in huge
>> quantities ... bleagh!
>
> here's a croissants antidote
>
> http://www.youtube.com/watch?v=hhpxkGB1OyY

I had about 8 cute come-backs for this:

Sure, it's easy if you use all that fancy equipment.

I don't like the quick-made approach; I do it without cutting corners

I wonder how much one of those machines costs, not counting benefits.

And so forth. But in the end: Wow. Just wow. I love this pastry
anyway, but had no idea what kind of human time and labor went into it
in order to fill the baskets up at the front of the shop.

[gtr]

On 2013-08-14 20:13:26 +0000, Nunya Bidnits said:

> George Leppla <geo...@cruisemaster.com> wrote:
>
>> The worst (or wurst) way to cook them is on the grill, over direct
>> heat. The skins split, the fat hits the flame and you end up with
>> something that looks and tastes incinerated. Amazing how many people
>> in Wisconsin cook them that way, though.

Amazing how much people like the taste of charcoal and petroleum on
their meats in general.

> High direct heat toughens up the casing too. So even if they don't
> split, they are not so pleasant in texture.

The worst vurst I ever had was still pretty good!

[gtr]

On 2013-08-14 20:18:40 +0000, Nunya Bidnits said:

> Sqwertz <swe...@cluemail.compost> wrote:
>> On Tue, 13 Aug 2013 22:37:53 -0700, Julie Bove wrote:
>>
>>> That could be. They are very long so they might not fit well in the
>>> freezer.
>>
>> Wow. You have a lame excuse for every suggestion you receive
>

> That must be one tiny freezer.

But one of the best "No, because..." responses I've ever read from the
master of the genre.

[casa bona]

On 8/14/2013 1:57 PM, Sqwertz wrote:
> On Tue, 13 Aug 2013 22:37:53 -0700, Julie Bove wrote:
>
>> That could be. They are very long so they might not fit well in the
>> freezer.
>
> Wow. You have a lame excuse for every suggestion you receive
>

> -sw
>
If she isn't your cup of tea, why not just ignore her?

Are you unable to?

We've seen evidence from austin.foods of how you fixate on women...

[John Smith]

Nunya Bidnits wrote:
> If you're interested in some really good knackwurst that is made in old
> style with great flavor

Sqwerty's your man, er donor, er...

[John Smith]

Nunya Bidnits wrote:
> Agreed, you're just letting out goodness if you poke holes in sausage
> except where you have a very high fat content that needs to be rendered,

Does the one peehole of your'n work out?

[John Smith]

Nunya Bidnits wrote:
> So even if they don't split, they are not so pleasant in texture.
>
> MartyB

Sqwerty needs to lighten up on the Cialis, huh?

[John Smith]

Nunya Bidnits wrote:
> That must be one tiny freezer. The only sausage I've ever seen that
> wouldn't fit in a freezer or fridge is that big cured spanish chorizo
> style salami I bought and complained about a while back.

That thing get stuck part way in yer man-pussy did it?

[John Smith]

Nunya Bidnits wrote:
> Noted and worth a try. .

Truck Stop Bodine is always trying...

[John Smith]

Sqwertz wrote:
> Wow. You have a lame excuse for every suggestion you receive

Ya gonna tie her to yer bed, freak?

[John Smith]

Sqwertz wrote:
> Look at them, Julie. They are bottled hot dogs.

Are you hitting on her, freak?

What'd ya do to omelet?

[John Smith]

Sqwertz wrote:
> Real tube steaks last 2 months under refrigeration.

Oh, izzat what you do with yer needle-dick?

[John Smith]

Sqwertz wrote:
> That's what ALL hot dogs are - bologna in a tube-shape.
>
> -sw

And you and Marty are all about the tube steak...

[John Smith]

Sqwertz wrote:
> Eat some cucumber spears, baby carrots,

Shaddup, freak.

[John Smith]

Sqwertz wrote:
> They suck as far as sausages go.
>

> -sw

You sure do, all the time...

[Janet Bostwick]

On Wed, 14 Aug 2013 20:27:31 +0000 (UTC), tert in seattle

<te...@ftupet.com> wrote:

>Nunya Bidnits wrote:
>> tert in seattle <te...@ftupet.com> wrote:

snip

>>
>> OTOH I've never tried it AFTER grilling to see if it works. I've been
>> poaching them until hot, then I drop them on the grill just long enough to
>> mark them and pick up a bit of smoke. I'll have to try the "after" method
>> and see what happens.
>>
>> MartyB
>
>
>you don't need to poach them - you can just soak them in cold water for
>a few minutes
>

Yup. That's what my mother always did and so do I. It allows a
little more time to begin browning before the fat starts spitting.
Janet US

[Cheryl]

On 8/14/2013 5:11 AM, Ophelia wrote:
>
>
> "Sqwertz" <swe...@cluemail.compost> wrote in message
> news:qsarq0iki3pn$.dlg@sqwertz.com...
>
>>> They probably don't have as many preservatives as regular hot dogs.
>>
>> no preservatives necessary. They're boiled to death in a bottle that
>> will last 5 years on the shelf of your local World Market/Cost Plus.
>>

>> They suck as far as sausages go.
>

> We much prefer Bratwurst.
>

Ditto. I have a four pack in the freezer that are getting cooked up on
the grill this weekend. They are from Omaha Steaks and not worth the
price, but even that said, they are really very good.

--
CAPSLOCK�Preventing Login Since 1980.

[Cheryl]

On 8/14/2013 3:16 PM, Brooklyn1 wrote:

> I see you like those nubs, bumps, and ridges. hehe
> I bet you'd enjoy this baby!;)
> http://www.dietzandwatson.com/recipes/entrees/bacon-wrapped-knockwurst/

Oh, that looks very good!

--
CAPSLOCK–Preventing Login Since 1980.

[Cheryl]

I'm going to try that with the brats I'm grilling this weekend. Thanks
for the ideas all!

[Julie Bove]

"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:kugon4$fhs$1...@dont-email.me...

It's a side by side. Won't even hold a frozen pizza unless it is a single
serve. My chest freezer is broken. :( I mainly just feared that they'd
break if I tried to stuff them into the freezer. Because they don't look
like they would hold up well.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:a8on09t7ga2ael90p...@4ax.com...
> On Wed, 14 Aug 2013 02:42:38 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> Well the good thing is that I didn't pay much for them. They did get
>> very good reviews.
>
> Julie, the various wursts and sausages are explained here
> http://www.foodsubs.com/MeatcureSausage.html

Thanks! Now that I know what I have, I think I will save it for a winter
emergency meal.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:520B821D...@att.net...
> Some saugages are to die for heated and smothered with onions and
> green peppers on a bun. No condiments necessary...just a very fresh
> bun. I'll bet you he would like that. Serve with a giant pile of
> salty Lay's Classic potato chips.

Thanks! He is not a big chip lover though. He will eat them at times and I
never know when that might be but if I put them on his plate he usually
won't eat them.

[Julie Bove]

"barbie gee" <boo...@nosespam.com> wrote in message
news:alpine.DEB.2.02.1...@sghcrg.sghcrg.pbz...
> okay, so you're thinking there are now sausage serving rules...
> well, there aren't. So serve them any way you want. make Beenie Weenie
> with them. cut them up and put them into soup. wear them in your hat,
> like a feather!

I can't serve them any way I want. I don't want them. I would never eat
them. I assumed since they were German there might be a typical way of
serving them. That is why I asked.

[Julie Bove]

"MaryL" <stan...@invalid.yahoo.com> wrote in message
news:b71nok...@mid.individual.net...
>
> ~~~~~~
> These articles describe bockwurst:
> http://www.wisegeek.com/what-is-bockwurst.htm
> http://en.wikipedia.org/wiki/Bockwurst
>
> This article describes it as a very delicate German sausage that should be
> frozen or consumed within a day or two:
> http://usinger.com/deli/link-products/bockwurst.html
>
> MaryL

Thanks!

[sf]

On Wed, 14 Aug 2013 23:27:01 -0400, Cheryl <jlhs...@hotmail.com>
wrote:

Omaha Steaks? Thanks for being honest, but are you made of money?
I've never seen anything from the Omaha Steaks website that I thought
would be worth what they want to charge (+shipping).

IMO: Bratwurst is okay... it's not at the top of my "like" list, but
it's okay - not horrible, but "okay". The German sausage I absolutely
loved when visiting Germany was Nuremberg sausage... but I haven't
found one in the USA that I like as well as I had there. Yes, even
the ones are labeled as being from Nuremberg.

--
Food is an important part of a balanced diet.

[sf]

On Wed, 14 Aug 2013 23:51:35 -0700, "Julie Bove"
<juli...@frontier.com> wrote:

> I mainly just feared that they'd
> break if I tried to stuff them into the freezer. Because they don't look
> like they would hold up well.
>

So, you meant to say that your freezer is so filled up that it would
be hard to stuff them into it? I can relate. I have a freezer on the
bottom, but sometimes I have so much in there that the door doesn't
shut properly... so I have to reorganize what's in it or take
something out to cook the next day.

[sf]

On Wed, 14 Aug 2013 23:55:23 -0700, "Julie Bove"

<juli...@frontier.com> wrote:

>
> "sf" <s...@geemail.com> wrote in message
> news:a8on09t7ga2ael90p...@4ax.com...
> > On Wed, 14 Aug 2013 02:42:38 -0700, "Julie Bove"
> > <juli...@frontier.com> wrote:
> >
> >> Well the good thing is that I didn't pay much for them. They did get
> >> very good reviews.
> >
> > Julie, the various wursts and sausages are explained here
> > http://www.foodsubs.com/MeatcureSausage.html
>
> Thanks! Now that I know what I have, I think I will save it for a winter
> emergency meal.
>

YW :)

[Ophelia]

"Cheryl" <jlhs...@hotmail.com> wrote in message
news:520c4ca5$0$47986$c3e8da3$5d8f...@news.astraweb.com...

You are going to soak your bratties? Do report back if you find a
difference please?

--
--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"Cheryl" <jlhs...@hotmail.com> wrote in message

news:520c4a87$0$47986$c3e8da3$5d8f...@news.astraweb.com...

You grill yours? I just fry mine very slowly the same way I do sausages:)

--
--
http://www.helpforheroes.org.uk/shop/

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:013p091179a7d68fv...@4ax.com...

> On Wed, 14 Aug 2013 23:51:35 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> I mainly just feared that they'd
>> break if I tried to stuff them into the freezer. Because they don't look
>> like they would hold up well.
>>
> So, you meant to say that your freezer is so filled up that it would
> be hard to stuff them into it? I can relate. I have a freezer on the
> bottom, but sometimes I have so much in there that the door doesn't
> shut properly... so I have to reorganize what's in it or take

Yes. It wasn't stuffed until the chest freezer broke. We tried to salvage
as much as we could. We did wind up having to toss a couple of small pizzas
and some Atkins foods that I don't think anyone ever would have eaten.
Amazingly we were able to save most of it.

Currently the thing is like a booby trap. Open the door and risk something
flying out at you. Part of the problem are those danged strawberry Outshine
bars that someone in this house is addicted to. Those are the sort of thing
that I would never to rarely buy. But because they are such a popular item
here, I have to keep 2-3 boxes at all times. And I have to buy this many
every few days. Danged annoying.

I did quit putting raw meat in the freezer but... I have put leftover
cooked meat in there and now that Angela has gone vegetarian, we have a lot
of meat to use up! Once some of that is gone, I may have some freezer space
again.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:qr1p09156at9pkctv...@4ax.com...

> Omaha Steaks? Thanks for being honest, but are you made of money?
> I've never seen anything from the Omaha Steaks website that I thought
> would be worth what they want to charge (+shipping).

I got a package from them once when we lived in Alameda. It was a small
assortment pack meant for two people. I wasn't eating meat then and I don't
think Angela was eating much of it. She was probably an older infant or
toddler. I do remember two small steaks that I made into Steak Diane.
Husband was not impressed. I don't know why but he loves big pieces of meat
and in his eyes, two small steaks would never be as good as one large one.
I think there were a couple of hamburger patties in there and perhaps some
chicken or pork. It was a good deal, including the shipping but it was a
one time thing.

After that? Forget it. The prices were just too high for me and I don't
like dealing with frozen uncooked meat.

> IMO: Bratwurst is okay... it's not at the top of my "like" list, but
> it's okay - not horrible, but "okay". The German sausage I absolutely
> loved when visiting Germany was Nuremberg sausage... but I haven't
> found one in the USA that I like as well as I had there. Yes, even
> the ones are labeled as being from Nuremberg.

Do you know if they changed the Johnsonville Brats? People used to rave
about them but recently all I hear is complaints.

[Julie Bove]

"Ophelia" <Oph...@elsinore.me.ku.invalid> wrote in message
news:b73kth...@mid.individual.net...

> You grill yours? I just fry mine very slowly the same way I do sausages:)

I have tried frying them with beer and onions but husband said they were
never as good as other people's. So I pretty much quit making them. We
don't grill.