Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/26/83; site iwu1c.UUCP Path: utzoo!linus!philabs!cmcl2!floyd!whuxlb!pyuxll!eisx!npoiv!npois!hogpc!houxm!ihnp4!iwu1c!jgpo From: jgpo@iwu1c.UUCP Newsgroups: net.cooks Subject: How do you prepare Kalberwurst? Message-ID: <118@iwu1c.UUCP> Date: Wed, 6-Jul-83 15:03:51 EDT Article-I.D.: iwu1c.118 Posted: Wed Jul 6 15:03:51 1983 Date-Received: Thu, 7-Jul-83 22:07:15 EDT Organization: BTL Naperville, Il. Lines: 15 When I was visiting New Glarus, Wisconsin, I had a veal sausage called Kalberwurst. It appeared to have been fried (in 6-in. lengths) and served with a gravy whose flavor I couldn't place (beer??). I bought some, alas without asking how to cook it, and took it home to the flatlands of Illinois. When I went to cook it, I decided that it was too mushy to cut into lengths, so I steamed it to firm it up. I then cut it into lengths and browned them in margarine. Then I made a packet of instant brown gravy, to which I added a little beer. The sausages weren't bad, but the ones I had in New Glarus were a lot better. Does anyone have any suggestions? I looked in a couple of Swiss cookbooks, to no avail. Thanks, John