jgpo@iwu1c.UUCP (07/06/83)
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