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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