Recipe(tried): Rinderwurst

Didn't know how good Rinderwurst was until I was grown and gone from home and missed that taste! Grew up with it, not knowing how special it was! Fortunately my mother helped me make several batches before she passed away, so I could carry on. Don't have quantities, just guess every time, but it always turns out well.

Use cheaper cuts of meat like chuck roasts, neck bones and I try to add a tongue or heart (adds to flavor!). Cook with LOTS of onions until WELL done (crock pot simmering works well). Keep broth to cook oatmeal in.

Grind meat and cooked onions in grinder (and yes, you need to grind some grizzle with it to make it moist!), and mix oatmeal mixture with ground meat. Heat it all together in pot(s), adding allspice and perhaps onion flakes until heated through.

Put into cake or loaf pans and when fully cooled you can cut into hunks, wrap, and freeze.

To enjoy, thaw a hunk, heat in frying pan, cover a piece of bread with syrup, then pile on the heated Rinderwurst and devour (I like to add onion salt too). Nothing's better than Rinderwurst on a cold, frosty morning. And I was so tickled to read these other comments about Rinderwurst, because no one outside of my family has ever heard of it.

Note: some lady from Decorah, IA won 2nd place in the National Beef Cookoff Contest with her Rinderwurst recipe about 30 years ago, but I wasn't smart enough to copy the recipe at that time!