[prev] [thread] [next] [lurker] [Date index for 2006/09/16]
Oh yeah, and as Simon so rightly says, weissbier is a must. On Sat, 16 Sep 2006 11:32:28 +0100, "Scott Plimpton" <scott@xxxxxxxx.xxx> said: Don't boil them whatever you do. They need to be very slowly simmered for up to ten minutes. Any contcat with boiling water and they'll split. When you eat them, you peel the skin off and eat the inside. Serve with pretzel (bretzi) and sweet mustard. The best Bavarian one is [1]Handlmaier's. I'll be downing some next weekend at Octoberfest. ----- Original message ----- From: [2]"Rev Simon Rumble" <simon@xxxxxx.xxx> To: [3]london.food@xxxxxxxxxx.xxx Date: Sat, 16 Sep 2006 03:25:20 +0100 Subject: Re: [london.food] Steaming Sausages over Beer This one time, at band camp, John Costello wrote: > > Anybody have any experience of steaming sausages? Any tips or tricks? > > No, but I do have some experience with making sauces. I believe Weisswurst are traditionally boiled, not steamed. Served with wheat beer: [4]en.wikipedia.org/wiki/Weisswurst (In that article, you've gotta love a culture with a concept of a "second breakfast". Then again, Bavaria has clothing specifically designed to cover up a beer and sausage gut.) > For the sausages, I'm undecided between puncturing them with a fork so > they don't explode (but getting a drained sausage) and risking letting > them explode from boiling juices. One or two punctures might be okay. Weisswurst most certainly should NOT be punctured. It'll end up waterlogged and ooze all over the place. They're nothing like as fatty as English bangers. > At a guess, I'd say 10-15 minutes boiling time. Add a "sacrifice" sausage > to use for checking. Wikipedia piece says 10 minutes. -- Rev Simon [5]Rumble <simon@xxxxxx.xxx> www.rumble.net The Tourist Engineer Because geeks travel too. [6]engineer.openguides.org/ "Diplomacy is the art of saying "nice doggy" until you can find a rock." - Will Rogers ### SCOTT PLIMPTON, LONDON UK PHONE +44 7791 624 394 EMAIL scott@xxxxxxxx.xxx BLOG www.plimpton.org ***Please consider the environment before printing this e-mail*** ### References 1. http://www.mustardmuseum.com/product/899/32 2. mailto:simon@xxxxxx.xxx 3. mailto:london.food@xxxxxxxxxx.xxx 4. file://localhost/tmp/linkstmp/en.wikipedia.org/wiki/Weisswurst 5. mailto:simon@xxxxxx.xxx 6. file://localhost/tmp/linkstmp/engineer.openguides.org/ ### SCOTT PLIMPTON, LONDON UK PHONE +44 7791 624 394 EMAIL scott@xxxxxxxx.xxx BLOG www.plimpton.org ***Please consider the environment before printing this e-mail*** ### [ detached attachment ]There's stuff above here
Generated at 00:00 on 26 Sep 2006 by mariachi 0.52