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re: Wisconsin Rinderwurst

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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.
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  Abbie-Iowa
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  Micha in AZ
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  don hattendorf elgin illinois
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  Cathy Bettoney
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  debbie dencker fox river grove il
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  Gilbert Sodeman Grant Park IL
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  Karlen, Washington state
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  Ruth Schreiber
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  Karlen, Washington state
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  Barb S in Centerville, IA
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  Mary Allison from Iowa
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  James Hecht, Mesa, Arizona
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  Cheryl Indiana
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  Ahleha
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  Susan
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  Karlen
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  Karlen
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  Karlen
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  Sumspotmom
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  mfg
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  Karlen
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  Wheaton
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  Missie86
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  Al
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  Al
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