{"id":45509,"date":"2019-07-24T11:40:53","date_gmt":"2019-07-24T17:40:53","guid":{"rendered":"https:\/\/isobaresoffit.com\/?p=45509"},"modified":"2019-07-24T11:40:53","modified_gmt":"2019-07-24T17:40:53","slug":"butchers-sausage-with-peppers-and-onions","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2019\/07\/24\/butchers-sausage-with-peppers-and-onions\/","title":{"rendered":"Butcher’s Sausage with Peppers and Onions"},"content":{"rendered":"

When we lived in Frankfurt, there was a butcher located on the corner of our street where we would go and buy fresh meats for dinner. Here in Colorado, we have to go a little bit further to get to a butcher, but it is well worth the effort. Everyone talks about farm to table cooking, but for home-cooks it isn’t always as easy. We also go to a local farmer’s market every weekend to get fresh vegetables. This is a meal that definitely reminded us of Germany, not just because of the sausage, but also because of using the fresh ingredients with no preservatives. Butcher’s sausage is a sausage that is made up of meat scraps that the butcher saves as they trim up different cuts of meat. Our sausage had pork, beef, duck pate, chicken liver, and chicken. It sounds like a crazy combination, but it tasted really good. Obviously, this recipe works well with bratwurst, beef sausage, or almost any type of sausage. You can also use green pepper if you’d like, but red and orange peppers are a little sweeter. Because the sausage has a lot of seasonings inside of it, there isn’t any reason to add anything other than some salt and pepper.<\/p>\n

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Peppers and Onion from the Farmer’s Market<\/figcaption><\/figure>\n

INGREDIENTS<\/strong><\/p>\n