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| Raw meat from the Wedge butcher shop. We parboiled them for five minutes before dropping on the hot grill. |
But we took a fresh look at this summer staple today, and now we're ready to start all over. Marcy's unusual birthday gift to Stan was an assortment of gourmet bratwurst selections from the meat market at the Wedge Community Co-op, in her hippy-dippy Uptown neighborhood we've all come to love.
This afternoon we ate our way through the first offering, a wonderful pork bratwurst creation of free-roam ground pork, pepper, nutmeg, ginger, salt and natural pork casings. We carelessly tore the butcher's label off so we can't report exactly what kind of pepper it was, but its modifying adjective ends in an "ed." The casings we just went ahead and assumed to be natural and pork.
We're assured that the anonymous donor hog, who made the ultimate sacrifice to this afternoon's dining experience, did so with a minimum of fuss and squealing, after spending a life-time rooting about in delirious pursuit of organic edibles and digestives.
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Looking ahead, we intend to consume a lovely Lamb Sausage Bratwurst (rosemary-mint-parsley-black pepper-green-onions at $8.99 a lb); a Chicken Bratwurst (free-roam, white and red pepper, nutmeg, ginger, salt -- with pork casings) and for the finale, the basil Pork Sweet Italian Sausage Bratwurst, anise, nutmeg, fennel, etc., at a mere $5.99 a lb.
We're grateful to Marcy for expanding our bratwurst horizons; we have so much to learn and ever more to appreciate. And we promise to never again eat another spinning bratwurst from the golf course bar and grill.
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| A beer is required. Samuel Adams is preferred. |
