re: Wisconsin Rinderwurst
Misc.I continue to occasionally make the rinderwurst our family has made through 5 generations. (In Wisconsin, you can find it from Sheboygan (Meisfields is a commercial maker), north to Manitowoc, west to Kiel and Malone.)
My family recipe, however, doesn't use onions or oatmeal. We use the entire front quarter of the cow/steer, as the essential flavor comes from boiling all the bones that are part of that quarter (in my opinion), along with salt, pepper and allspice. We typically eat it hot on bread with jam.
My family recipe, however, doesn't use onions or oatmeal. We use the entire front quarter of the cow/steer, as the essential flavor comes from boiling all the bones that are part of that quarter (in my opinion), along with salt, pepper and allspice. We typically eat it hot on bread with jam.
MsgID: 0111590
Shared by: Al
In reply to: ISO: Rinderwurst or Rinder Ring - questions
Board: Vintage Recipes at Recipelink.com
Shared by: Al
In reply to: ISO: Rinderwurst or Rinder Ring - questions
Board: Vintage Recipes at Recipelink.com
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