www.sausagemaking.org

I was reading a post on Facebook from LEM (a US based hunters sausage catalog) and they mentioned a local class which would be teaching about Cincinatti-style sausages. Anyone ever hear of these before, it's new to me.

They are big fans of Mettwurst in Cinncinatti. I liked Len Poli's recipe done in cellulose casings, hot smoked, peeled then grilled.

Other than the affinity to mettwurst, anything about Cincinatti make it special?

There are also Cincinnati-Style White Brats.
After having Cincinnati-Style Chili, I'm real leery of anything "Cincinnati-Style". LOL


~Martin

When I make brats they're white, so what makes 'em Cincinatti?

The original poster on facebook repllied that they may have been referring to Goetta sausage which has oats as a primary ingredient: http://en.wikipedia.org/wiki/Goetta

And as far as this chili is concerned are you talking about the goopy stuff on spaghetti? That just gives me the willies

JerBear wrote:And as far as this chili is concerned are you talking about the goopy stuff on spaghetti? That just gives me the willies

Yeah, that's the stuff!



~Martin

Given the nature of the class - charcuterie bootcamp - it's probably the Cincinnati mettwurst, which is a smoked beef/pork sausage more like a kielbasa or bratwurst than a traditional, soft, mettwurst.