Rachael Ray: Rachael's Daytime Talkshow

The Best of the Wurst

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Oktoberfest without wurst sausages would be like polka dancing without oompa music. Rachael takes you through her favorite wursts which she uses in today's recipes.

Knockwurst: "A combination of beef and pork, it's the one that tastes most like your regulation hot dog except it's nice and big and fat and extra juicy." (Used in Knockwurst Stoup.)

Bratwurst: "This is very popular in the middle part of the country. It's also a combination of beef and pork, but it's a little spicier. It's got a little more zing to it." (Used in Bratwurst Reubens.)

Bauerwurst: "It's also has beef and pork, but it's has a totally different flavor. It's nice and mild and very surprising."

Bockwurst: "It's kind of white in color; it's a combination of pork and veal." (Used in Veal Bockwurst In A Creamy Mustard Sauce With Smashed Potatoes & Broccolini.)

All of the wurst used in today's show come from Oscar's Adirondack Smoke House in Warrensburg, New York.

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