Military Family, Food, & Fitness Fenestrations

Raising the Bar on Personal Expectation

…and more Meatballs

Finding a good Metzgerei is such a huge priority for me, so it was to my absolute delight that I found Pfeffer Metzgerei in our very own town: Waldfischbach-Burgalben. Johann Karl uses all-natural ingredients (including, yes, a prudent application of pepper), and no sweeteners, which I’ve never encountered before in a German Metzgerei. No glucose syrup, no sugar, and completely delicious. The quality and taste of his meat cuts and wursts are out of this world, and worth every bit of the current 20-minute drive 3x per week to get there. Our new house is a bike-ride away from his Metzgerei, and I don’t know who is more tickled over the prospect, he or I.

Thursday, Friday, and Saturday he offers raw bratwursts for sale, and below I’ve provided a very powerful use for them inside a recipe I found on Mark’s Daily Apple (MDA). I altered the recipe slightly to suit our own tastes, but it’s a near-duplicate. MDA has color photos of the finished product. Used wisely, this recipe will insure you are forgiven any number of sins (overspending, slothfulness, forgetfulness, loss-of-an-expensive-item, etc).

1/2 lb ground sirloin (just because we needed to use it up)
2 lb Pfeffer Metzgerei (or other) raw bratwurst (sausages)
3 cloves minced garlic
a pinch of fresh rosemary
1 tbsp minced thyme
a couple shakes of dried oregano
1/4 cup chopped parsley
1 red onion finely chopped
1/2 cup almond meal
3 small eggs, whisked
1 tsp cayenne pepper
3 twists black pepper
1/4 cup finely shredded parmesan

Remove sausage from skins and combine with other ingredients. Fry in a 1/4 cup or so bacon fat. Pfeffer Metzgerei sells bacon too (Dörfleisch, pronounced Duh-flysh…it is a bit salty alone, and perfect for use in this recipe with no extra salt needed). How quick, easy, and (more importantly) Sladky-approved.

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