When we lived in Frankfurt, there was a butcher located on the corner of our street where we would go and buy fresh meats for dinner. Here in Colorado, we have to go a little bit further to get to a butcher, but it is well worth the effort. Everyone talks about farm to table cooking, but for home-cooks it isn’t always as easy. We also go to a local farmer’s market every weekend to get fresh vegetables. This is a meal that definitely reminded us of Germany, not just because of the sausage, but also because of using the fresh ingredients with no preservatives. Butcher’s sausage is a sausage that is made up of meat scraps that the butcher saves as they trim up different cuts of meat. Our sausage had pork, beef, duck pate, chicken liver, and chicken. It sounds like a crazy combination, but it tasted really good. Obviously, this recipe works well with bratwurst, beef sausage, or almost any type of sausage. You can also use green pepper if you’d like, but red and orange peppers are a little sweeter. Because the sausage has a lot of seasonings inside of it, there isn’t any reason to add anything other than some salt and pepper.
Two Links of Butcher’s Sausage
1 Red Pepper – sliced
1 Orange Pepper – sliced
1/2 Red Onion – sliced
2 tbsp Vegetable Oil
2 Buns or Hoagie Rolls
Salt and Pepper to taste
Heat a large skillet with the oil over medium-high heat. Be sure to slice the peppers and onion into similar size strips. Place the peppers in the pan and sauté them for about 5 to 6 minutes, until they start to soften. Add the onion, season with salt and pepper, and continue to sauté until peppers and onion begin to caramelize, about another 4 to 5 minutes. Butterfly the sausage and place them into the center of the pan, moving the peppers and onion towards the edge of the pan, and cook for about 3 to 4 minutes per side until the sausage begins to brown. Spread the mustard onto the bun, place the sausage cut-side down, and cover with peppers and onion.
We enjoyed a lot of different sausages during our time in Germany, including currywurst. Another thing that we enjoyed was going to our local butcher and seeing what seasonable meats were available. We are fortunate that have a butcher in our home town that does the same, so we went there a couple of weeks ago and we were able to get some Linguica sausage. It is a spicy cured sausage from Portugal and we cooked it in a spicy curry and chili sauce. We made more sauce than we needed for the sausages and plan to use it on some other things as well. It was simple, delicious, and definitely registered on the spicy scale. The sauce would be great with hot dogs, bratwurst, or beef links as well. Although not exactly the same as currywurst, it certainly satisfied that craving.
2 to 4 Sausage Links – Linguica or other style
12 oz Beer – something that you would enjoy drinking
1 cup Chili Sauce
1/4 cup Malt Vinegar
2 tbsp Light Brown Sugar
2 tsp Curry Powder
2 tsp Hot Sauce
1 1/2 Onion – thickly sliced
3 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
Combine the chili sauce, salt and pepper, brown sugar, curry powder, hot sauce, malt vinegar, and beer in a large sauce pan and heat over medium-high heat until it starts to simmer. Continue cooking for another 5 to 7 minutes to reduce the sauce. While the sauce is thickening, brown the sausage in a skillet with 2 tablespoons of olive oil over medium-high heat, about 4 minutes per side. Remove the sausage and add another tablespoon of olive oil and the onion to the skillet, season with salt and pepper, and cook the onion until lightly browned, about 10 minutes. Add the sausages and onion to the sauce and simmer together just for a couple of minutes just to let the sauce coat the sausage and onion. Butterfly the sausage so that it will lay flat, place on the rolls, and spoon onions and sauce over top.
Located in the heart of old town in Nuremberg, St. Lorenz Church dominates the skyline. It is a medieval church that was built in the 1400’s, although it was largely damaged during WWII like many other buildings in Germany. Dedicated to St. Lawrence, the church has many interesting features, both in the interior as well as the exterior. St. Lorenz Church was built in the gothic architectural style and is the largest church in Nuremberg. Originally a Catholic church, the church was converted to Lutheran after the reformation.
One of the most prominent features within the church is the hall choir with its tabernacle. There is also some beautiful artwork that had been donated by wealthy citizens when it was first built and remains there even after the reformation. Like all gothic churches, the stained glass windows are also very stunning. With its high ceilings and large nave, the music of the organ and choir must sound beautiful inside of this wonderful church.
Although St. Lorenz Church is the most prominent church in Nuremberg, there is also the Church of Our Lady, which is another wonderful gothic style church in downtown Nuremberg. The mechanical clock on the front façade of the Church of Our Lady is one of the most interesting features of the church. We did not go inside of the Church of Our Lady, but we imagine that it is quite beautiful as well. There is also the St. Sebaldus Church, which has twin towers that look almost identical to those of St. Lorenz Church. When looking out from the Nuremberg Castle, both churches rise above the rooftops of old town. We definitely enjoyed our trip to Nuremberg and the St. Lorenz Church was definitely one of the highlights of our time in this historic city.