Weisswurst

Shrimp And Potato Salad In Honey/Yogurt Dressing

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Raw Organic Honey With Comb

Raw Organic Honey With Comb

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Once  in a while my friends honor me with gift’s of food 🙂
The gift of choice used to be booze, but nowadays I don’t drink alcohol, so the generosity now manifests itself with gifts of special, sometimes hard to come-by  food 🙂
Last week Dieter brought me two bags with original German-made weisswurst and bratwurst.
Yesterday, Rubelio and his wife Maria gave me fresh organic raw honey from their own bee hives, honey comb and all.
So, thinking like any normal person, the first dish to prepare with fresh honey that came to my mind was shrimp/potato salad 🙂
Maybe a bit unusual, I admit – but I like to make this great dressing with mayo, yogurt and honey, so there it was – my honey-segway.
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Bon Appétit !   Life is Good !
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Click here for more  Salads  on ChefsOpinion
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Click here for more  Shrimp  on ChefsOpinion
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Shrimp And Potato Salad In HoneyYogurt Dressing

Shrimp And Potato Salad In Honey/Yogurt Dressing

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Shrimp And Potato Salad In HoneyYogurt Dressing

Shrimp And Potato Salad In Honey/Yogurt Dressing

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Shrimp And Potato Salad In HoneyYogurt Dressing

Shrimp And Potato Salad In Honey/Yogurt Dressing

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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” 10 German Sausages To Know And Love “

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A helping of sausage gets you through the wurst day

by Jess Kapadia on FoodRepublic
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I learned a lot about sausage while reporting on
Germany’s Christkindlmarkts for Lufthansa USA.
I thought it was just a generalization that Germans live off them,
and that they had as many kinds of sausage as Eskimos have words
for snow (also a generalization, as I learned while researching
better ways to express Germany’s love of sausage). But it’s true.
They’re really serious about tube steak. And now I am, too.
Every region has its own particular riff on “sausage in a bun,
” like Nuremberg’s much-loved Drei im Weggla
(see slide 2) or the massive Thuringer, whose bun cannot hope to
contain it all. You can have your
sausage with potatoes or with kraut (hopefully both).
There’s a sausage for every morsel of every pig or cow,
as there should be. Here are 10 favorites I discovered wandering
around Germany’s outdoor Christmas markets.
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                                                                                                                                                                Photo: kathryn_rotondo on Flickr

Knackwurst

Knackwurst, also spelled knockwurst, are short, thick sausages made of finely ground pork, flavored with plenty of garlic. The name comes from the German “knacken,” which means “to crack.” We’re assuming these sausages were named for the crackling sound the casing makes when bitten into, but it could very well be for their highly addictive qualities. Recommended served with sauerkraut and mustard.

9 more sausages HERE 

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