re: Rinderwurst (German Beef Sausage) - My brother is making some now!

I too have a recipe from my grandmother who lived in Tripoli, Ia. Most of my family living in Waverly, Iowa grew up eating her recipe with johnnie cake and white Karo syrup or Sorghum served beside it, fried on both sides in bacon fat.

It also has no quantities in it. At that time recipes as we know it did not exist, as each girl was trained in her mothers cookware, i.e. one level blue bowl of sliced boiled garden potatoes is combined with the one small heaping yellow bowl of onions in great grandmas white serving bowl, not the clear one. Take a small meat canning jar of premade egg, milk vinegar chilled for two days from the ice box, spice as needed and pour over, gently lifting until thoroughly coated. Slice radish over top and dust with paprika.

My brother in Waverly is currently making rinderwurst attempting to match his wife's grandmother's recipe.

I copied the paper my great grandmother used as a guide, one of the times I was helping her and our family make rinderwurst after we had butchered a cow. I would be glad to pass it on to you if you are interested, and can put you in touch with other members of my family who may have more information.

I remember her directing us on correctly cooking the mixture in a round galvanized wash basin she kept expressly for that purpose. but only she would add the spices, 'to taste'. That portion of the knowledge is lost, until someone rediscovers it.

I and one of my brothers will have it frozen shipped to us from our family members who are still making it.

good luck

mfg