Copied By: LEHEY_GREG @ESSG SENT: 88-01-20 00:08 FROM: YENNE_ANNE @SIMS TO: DL.COSIG @ESSG SUBJECT: COSIG: Sausage, Pepper, Olive Saute 1 1/4 lb. Italian Sausage 2 cloves garlic 1 onion, sliced in rings 1/4 c. vermouth or madiera 1 red bell pepper sliced in strips 2 T. basil or parsley 1/2 c. black olives cut in half Cut sausage into 1" pieces. Brown in a skillet, remove from pan. Add onion rings to pan, cook 1-2 minutes. Add peppers, olives, garlic, cook 1-2 minutes. Return sausage to the pan. Add vermouth. Cook over high heat to reduce liquid to half. Remove from heat. Stir in herbs. Serve over rice. Great stuff! Copied By: LEHEY_GREG @ESSG SENT: 89-07-18 16:05 FROM: WHEATLEY_DIANE @SCREG TO: DL.COSIG @ESSG SUBJECT: COSIG:BISQUICK SAUSAGE BALLS Greetings, I received the following recipe for these Sausage/Cheese Balls from a co-worker: 10 oz. grated cheddar cheese 3 cups buttermilk biscuit mix (Bisquick) 1 lb. uncooked bulk hot sausage With hands, mix ingredients. Roll into walnut shaped balls. Freeze. Bake, while frozen at 325 degrees for 20-30 minutes. Enjoy! Diane ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 89-07-17 22:29 FROM: WHEATLEY_DIANE @SCREG TO: DL.COSIG @ESSG SUBJECT: COSIG:?BISQUICK SAUSAGE BALLS? Greetings, Does anyone have a recipe for sausage balls made with Bisquick? Thanks, Diane Copied By: LEHEY_GREG @ESSG SENT: 89-08-04 17:07 FROM: DUTOIT_MIKE @CASEY TO: DL.COSIG @ESSG SUBJECT: !! Summer Sausage INGREDIENTS 2 lb Hamburger 1 cup Water 3 tbs Mortons Tender Quick salt (canning/pickling salt will do) 1/4 tsp Black Pepper 1/4 tsp Garlic Powder 1/2 tsp Onion Salt 1/2 tsp Mustard Seed 1 tbs Wright's Liquid Smoke PREPARATION Mix all together well (by hand works best) Form into 2 equal sized rolls. Wrap in aluminum foil. Refrigerate 24 hours. Poke 4 or 5 holes in underside of foil. Place in oven on rack over pan with 1/2 inch water in it. Bake @ 325 for 90 minutes Let cool completely, slice to desired thickness. BON APPETIT "COUNT CULINARY" Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-02-27 02:32 FROM: SCOTT_RALPH @SYDNEY TO: WOLF_DIETER @ESSG,CUSHARD_LARRY @MPLS CC. DL.COSIG @ESSG SUBJECT: COSIG: Need a German recipe for Curry-Wurst ??? In Reply to: 90-02-20 09:32 FROM WOLF_DIETER Need a German recipe for Curry-Wurst ??? Fellow Cosigii, One note. American-style Ketchup (or Tomato Sauce for the Aussies in the crowd) has a quite different flavour from the German stuff. I tried forever to duplicate it in the US after I moved back from Germany. With little success. American ketchup has much more vinegar and much less sugar than the European stuff. It's also more highly spiced. Since moving to Oz, I've discovered that the Tomato Sauce here is very similar to the European style, so I'm back in Currywurst heaven!!! I often mix a bit of curry powder into the sauce itself, hit the wurst (sliced into approx 2cm chunks) with the sauce and then sprinkle generously with curry powder. French fries are required, but again, I've never had any success with making super crispy pommes frittes as one would get them in Germany. The closest I've come in consistency is those "curly" fries you get in some restaurants in the states. Really crisp outside, soft inside. If you have a slicer, one good alternative is to make your own potato chips (really thin! ) and serve them hot as a pommes fritte replacement. Perhaps someone in Europe or over here has a recipe for making sauce/ketchup at home? If Larry has to try it with regular US ketchup, he'll never get it right! Ralph P.S. As you many have guessed, I side with Dieter's wife on the whole subject! Currywurst is wonderful when properly prepared. ------------------------ REPLY ATTACHMENT --------------------------- SENT: 90-02-20 09:32 FROM: WOLF_DIETER TO: CUSHARD_LARRY @MPLS CC. LEHEY_GREG.COSIG @ESSG SUBJECT: Need a German recipe for Curry-Wurst ??? Larry, this "great German recipe" is called 'junk-food' over here!! Curry Wurst is nothing but 'more-or-less' any kind of grilled sausage being choped into small pieces, pouring tons of curry powder over it, and last but not least (uuurgh) tons of tomato ketchup. That's it!! And typically you "enjoy" it with greasy french fries and something to drink like coke?? Anyway, the recommended type of sausage is 'Rindswurst' which is a sausage made from beef meat only (really???). I'm suffering from seeing my wife eating it, so I had plenty of times the opportunity to watch her eating and even prepare it herself (which is much better then buying on the street). I don't know whether you can get 'Rindswurst' after crossing the big pont, but if you can, 'enjoy' it. Greetings from Rindswurst-eating-Germany Dieter ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 90-02-20 02:17 FROM: CUSHARD_LARRY @MPLS TO: DL.COSIG @ESSG SUBJECT: Need a German recipe for Curry-Wurst ??? Cosig'ers, A friend of my wifes came back from Germany and talked about this fantastic food he remembers as "Curry-Wurst". Since my wife's family was from Germany he expected to call us and get the recipe. Well after my wife was through calling all the relatives in the world and making MCI, Sprint, and At&t happy...we still don't have the recipe. So my friends it is time for the wonders of the Tandem Mail System to once again perform some magic and come up with the recipe for this stuff that will get my wife and her friend off my back. Thanks in advance, Larry Cushard