Sunday, February 03, 2008

Mustripen Recipe

In case you needed one. 

The sausages begin with fatty pig jowls and picnic ham, cabbage, onion, spices and bread, Schwai said. Those ingredients are cooked together, then the mixture is fed through a grinder, then a mixer to get a smooth texture. He adds a quart of beef blood near the end for moisture. (Pork blood isn’t allowed because of the potential for disease.)

That mixture is stuffed into natural pork casings, cooked to a safe 160 degrees, and plunged into ice water to prevent spoilage. Links are hung in a cooler for storage.

(9) Comments
Posted by Owen at 2132 hrs
Culture

  1. Being part Luxemberger, my father had to make this stuff once.

    It smelled like a dump fire.

    Posted by .(JavaScript must be enabled to view this email address) on February 03, 2008 at 2313 hrs


  2. I guess it’s part of the culture and will be passed on to the younger generation. And mustripen must really taste good with pancakes. Gotta try it someday.

    Posted by gina on February 04, 2008 at 0232 hrs


  3. The recipe seems good, I like to try it one day. I do love to cook and it will be one on my menu list.

    Posted by mhero on February 04, 2008 at 0247 hrs


  4. This sounds like quite an exotic recipe! I shall try it out once I get to my adventurous side. I am very much a meat-carnivore person after all. Haha.

    Posted by Shiela on February 04, 2008 at 1003 hrs


  5. Blood laden cuisine could be the cause of the next pandemic.  Epidemiologists are concerned that bird flu could spread into the human population through asian’s duck blood pudding. 

    As if we needed another reason to avoid duck blood pudding.

    Posted by .(JavaScript must be enabled to view this email address) on February 04, 2008 at 1003 hrs


  6. I love Tommy Schwai… but SICK! ick ick ick.

    Posted by Fuzz on February 04, 2008 at 1027 hrs


  7. The recipe works well with possum and armadillo, too!

    Posted by Steve Burri on February 04, 2008 at 1616 hrs


  8. Just looking at this title, I thought it must be a European version of tripas, or intestines. One of the best ways it’s done is menudo, which is said to be a great hangover cure. I’ve never made it myself, because it’s such a hassle (many rinsings and cleanings and lengthy soakings, etc.), but it’s might tasty.

    Posted by .(JavaScript must be enabled to view this email address) on February 05, 2008 at 1046 hrs


  9. Adding blood? That is just gross.  I would never have made a soldier or a pioneer!

    Posted by Celebrity Foods on February 22, 2008 at 1442 hrs


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