I knew that I wanted to try some sausage during my visit to Milwaukee. Usinger's came up as top of the list. They have been in operation since 1880. Their shop does not include a restaurant, just sausages.
The walls are adorned with murals that show the elves hard at work making sausages.
Quite an array of meat...
I concentrated on the summer sausages as something I could take back with me on the airplane. They gave me an entire sausage to try---wow! This sausage has a wonderful flavor that combines meat and spices. The connection between Milwaukee and spice starts to make sense. I left with two packs of these wonderful sausages; I am kicking myself for not having picked up more.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...




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