They've traded territory like so much WWI-era VD. And although that statement could provide an excellent analogy for the beginnings of a discussion on European music history, it might not be the most appetizing segue into a discussion of food.
And... Take 2, Action:
This quick combo represents the perfect fusion of German ingenuity (the delicious theory of sausage; stuffing delicious ground animal parts in a "biodegradable" container which itself ironically engages peristalsis) and French spelling and mischief ("bleu", apparently not the color, but the injecting of something one knows to be mold into the time-solidified liquid procured from a cow nipples and subsequently letting that witches' brew sit for extended periods of time until it is known as "cheese").
And suddenly using enzymes from a cow's stomach lining (rennet) to make most other cheeses doesn't seem so gross eh? Well maybe not, DO NOT CLICK THIS LINK unless you have a strong stomach (http://biology.clc.uc.edu/fankhauser/Cheese/Rennet/rennet_preparation.html). The curious commonality here is that both sausage and cheese are in some way the product of a farm animal's digestive system.
Allow me to begin anew, por el tercero vez, as we delve into the relatively simple joys of le bleu brat.
Stuff (6 lil' ingredients):
1/2 dozen thin slices of apple (green/tart is better)
healthy amount of sauerkraut (canned or otherwise)
bleu cheese (crumbles ideally or a little nice bleu dressing in a pinch)
mustard (beaver brown is what i used, anything spicy would be good, yellow in a pinch)
bratwurst sausage
hot dog bun (sesame seed or onion seems nice, but bunny bread rocks too)
Technique:
1. steam the bratwurst according to instructions (or grill at your option amigo). kill two birds and use something like a tongs or spatula to suspend the bun over the steam to warm it up sufficiently.
2. place sauerkraut along both sides of the bun, followed by apple slices. add mustard to taste and then the bleu cheese just before the next step.
3. place hot cooked bratwurst in the bun and let it sit for a minute to cool and transfer its melty goodness, transforming the bleu into le blue...
Tips:
Eat this quick and delicious ditty during the [not round] football season, octoberfest or when it's frickin' cold outside, super warm or you feel like firing up the grill. serve with potato salad or just eat two!
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