Thursday, July 30, 2015

Foodie Friends Friday Linky Party #158

Welcome to the Foodie Friends Friday
Linky Party!!

Meet Our Co-Hosts!

Tuesday, July 28, 2015

Hutspot met Wurst en Jus (Hotchpotch with Wurst and Gravy)

This is a simple yet hearty dish we had in Amsterdam.  Hutspot means hotchpoth in Dutch.  In English it is hodgepodge, which means mixture.  The vegetables reminded me of my Crock Pot Pot Roast veggies if I mixed them together. It’s a really great way to get those picky eaters (which includes myself) to eat the cooked carrots.  Onions disappear in the mash as well. 

I realized after make a plain beef broth gravy that it needed something more so I sprinkled in onion powder.  Much better! An even better flavor would be to use real onions, of course. The gravy is a brown onion gravy much like our jäger sauce we use for schnitzel.  Their sauce didn't have any onion bits to show so you would either want to blend it or strain the onions out.  Personally, I just leave them rather than go to extra work. You could use a brown gravy mix from a packet but it's so simple you can make it fresh.

I made these pork cheddar bratwurst myself in a cooking class with Steven from The Sausage Foundry of Cedar Rapids.   If you aren't game to make your own you can find many varieties to try at his shop at NewBo Market or buy your favorite from your local store or meat locker.

 Hutspot met Wurst en Jus (Hotchpotch with Wurst and Gravy) 

 Printable Recipe

1 pound Yukon gold potatoes
1/2 pound carrots
1 small onion
2 Tablespoons of butter
Splash of milk
Salt and pepper to taste
5 bratwurst
Brown onion gravy (see Jäger sauce)

Friday, July 24, 2015

Europe: A Carousel of Flavors Part 2

On these days I take you on a journey from Germany through Austria, Italy and end in Switzerland.  

If you missed Part 1 follow this link!

Italian Countryside covered in vineyards.

Europe:  A Carousel of Flavors Part 2
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