Wife Obeyed, Finally!!

[mchar69]

She went to Denmark, I ordered her to bring back a special sausage,
a "RingRider". Of course it's illegal and I was kidding, although I smuggled Ribeyes there a few times.
Imagine my surprise when she smuggled the 'Ringrider Sausage'
the Slagter (butcher) individually
vac packed them for smuggling purposes.
They were good!! 2008 last time I ha d them.

 

[ssv3]

Your wife rocks! :rockon: Drool.

 

[mchar69]

Your wife rocks!

We both are a little cutting edge, but this was
pretty ballsy. I did not expect her to do it.

This sausage is a very fine, delicate awesomeness.

 

[mchar69]

That is a Zucchini fritter in the background -
1st time I made that.
Needs work.. but tasty.

 

[Norm]

You are a lucky guy!

Looks great!

 

[Gore]

While that was awfully nice of your wife, that is a big risk she took. I have a friend who smuggled some meat into the US. He had a hefty fine, but even worse, every time he enters the country he is taken aside for special screening, which isn't very fun. He is even told it is because he tried to smuggle meat into the country over 10 years ago! I know in our customs area, they have a few beagles that sniff the luggage. That said, those sausages look absolutely fabulous and I'm very jealous!

Incidentally, I find it is best to declare everything at customs. I typically enter with at least twice the amount of alcohol allowed. One time, I even brought two cases of wine. I declared it on the form and told the agent. Was just told, that is fine and waved through. Declaring it, you pay the duty, which is a few dollars and usually they don't want to do the paperwork for that. However, if they find it when you didn't declare it, they take it away and it is gone. :sad: I have NEVER been asked to pay the duty. Incidentally, one time I brought it beer meat. It was canned. Because it was so unusual and canned, the agent said he did not know if it was legal or not to import -- I expected it was not and he knew it was not. He simply told me, "I think it's ok for you to bring it in. I can do that." If I hadn't told him, I am sure it would've been gone.

 

[Titch]

That may have got her a free trip to here,:laugh:
Sausage looks good, my wife makes Zucchini fritters with corn. great with a Chutney

 

[BillN]

:thumb:You definitely married an angel :angel:

 

[MisterChrister]

That's AWESOME! I'd better try to find a recipe for that! You two DO live on the edge; wasn't that you that found cut up wood on the side of the road and kept going back day after day to steal it? LOL!

 

[Happy Hapgood]

This is covered in chapter 12 of my upcoming book, "You Too Can Achieve Wife Foo". Nice move Weedhopper.

I was in Germany in 1977 and had the best Bratwurst ever. I understand the memories of wanting to find that same taste/memory.

 

[mchar69]

wasn't that you that found cut up wood on the side of the road and kept going back day after day to steal it

worse, it was standing dead and I chopped it down!

 

[jcfontario]

This is covered in chapter 12 of my upcoming book, "You Too Can Achieve Wife Foo". Nice move Weedhopper.

I was in Germany in 1977 and had the best Bratwurst ever. I understand the memories of wanting to find that same taste/memory.

Lately, my work has enabled me to go to Germany every couple of months and when I do, I make sure to have a nice fresh Thuringer bratwurst on a bun. Once I tried to bring in some vac packed sausages and declared them, but of course, I had to give them up to Mr. Customs Man.

Now I am on a quest to find a similar type and quality of bratwurst here in North America. The grind of the meat and the seasoning just don't seem to match anything over here that I have seen. At least I have the right German mustard to go with the sausages should I ever find them.

John

 

[mchar69]

Lately, my work has enabled me to go to Germany every couple of months and when I do, I make sure to have a nice fresh Thuringer bratwurst on a bun. Once I tried to bring in some vac packed sausages and declared them, but of course, I had to give them up to Mr. Customs Man.

Now I am on a quest to find a similar type and quality of bratwurst here in North America. The grind of the meat and the seasoning just don't seem to match anything over here that I have seen. At least I have the right German mustard to go with the sausages should I ever find them.

John

You ain't kidding. Once you find a sausage you fall in love with,
it's like your first teenage love.
This "Ringrider Polse" is ONLY FOUND in southern Jutland, Denmark.
Ringrider refers to folks in really nice dress, mounted on Horses,
galloping with a 'spear' in the hand, to poke a ring much like
1000 years ago, .... it is very cool, contests all over, like BBQ fests, but with horses and spears.... and Ring Riders.
At these 'meets' on southern Jutland, they serve these sausages.
You cannot get them any where else.... until my wife brought them here.
BAD GIRL!!
If you speak and read Danish, here's a recipe...

http://www.rogilds.dk/recipe.aspx?rec=852

 

[mchar69]

This is covered in chapter 12 of my upcoming book, "You Too Can Achieve Wife Foo".

Chapter 13 -"Gift for Northern Wives"

Metal golf spikes so they won't slip
while shoveling the driveway to clear the smoker.

 

[jcfontario]

With the wonder of the internet, you don't even need to understand Danish, just Google Translate. It ain't perfect, but you can get the gist of the recipe. Here it is (thanks!)

Print recipe



Homemade ringridere as you get them in Southern Jutland when tilting. The sausages poached to a minimum core temperature of 75 ° C before grilling to ensure that hygiegnen is in order.

ingredients:



1 kg Pork shoulder or neck,
1 kg pork
40 g salt
10 g freshly ground pepper
1 large onion
½ teaspoon allspice
½ teaspoon marjoram
10g sugar
2 eggs
1 DL water
4 m pig intestines


Procedure:


The recipe yields about 2 kg sausages.

Prepare hog casings.

Fill
Cool your bowls and kødhakkerredskaber down so they are well cold. Remove all irregularities and cut the meat into 2.5 cm wide, long pieces that fit your meat grinder. Place the pieces in the freezer for half an hour to ensure that they are fixed when they are chopped. Run the meat and onions in the mincer with the coarse plate. Mix spices and eggs in the meat and knead well with your hands. Put the mixture back in the freezer for 30 minutes, and then run the savory meat mincer with the fine plate. Make a mini meatball sausage stuffing and cook to taste for seasoning and salt amount is in order. Meanwhile, put the minced meat in the freezer for another half hour.

The filling of the sausage
Put the stuffing horn of the machine and insert a large dish (evnt. A moistened baking pan) below to assemble the finished sausages up. Push intestine sausage horn, but tie knot not yet. It is easiest if you just skims stuffing horn with water, and has a small vandbobbel inside the gut before starting. Start driving sausage stuffing through the machine until it just starts to come out in the end. Now Tie a knot in the gut, and pulled close so there is at least possible air in the sausage. Turn the machine around Half force and begin to feed sausage meat into the mincer in small handfuls. Hold loosely in the gut with the other hand, the filling should not be too loose and not too tight. Continue to fill the intestines until sausage filling is used up. If you run out of intestines, put a new one. When a filling is complete to leave a 5-6 cm intestine so as to tie the knot at the other end. You should now have one (or more) long sausages very similar to sausage. Massage the card to make sure that the filling is distributed uniformly.

Pinch sausage along approximately every 10-15 cm or how long you now want it. Turn the first, third, fifth, etc. In the same direction a 3-4 times to make "real" sausages. Prick each sausage a 2-3 times on each side with a disinfected needle to ensure that all air bubbles come out, the skin enough seal again.

The sausages are separated with a sharp knife, and heat-treated by heating them in a saucepan with about 80 ° C degree water for 15 minutes to a core temperature of about 75 ° C. The sausages will keep for 3 days in the refrigerator, and wrapped airtight, they can stay in a 2-3 months in the freezer. Preparation:
When the sausages should be served, fry the in a pan or even better, on a grill. If they come from the freezer, the slut up before cooking, and if they come directly from pocheringsgryden, they should just be allowed to evaporate and dry first

 

[mchar69]

kødhakkerredskaber

see, what is this? I think it's misspelled, which makes it harder to translate
In my view, it was easier for my wife to smuggle these !!!

 

[mchar69]

in my limited Danish hakke is chopped and kod might have been kold
not sure, here's how you know it's misspelled or something - after a search -

https://www.google.com/search?q=+kødhakkerredskaber&ie=utf-8&oe=utf-8

 

[mchar69]

https://www.google.com/search?q=+kødhakkerredskaber&ie=utf-8&oe=utf-8

 

[mchar69]

JC gave a translation, but I am sure there is more to the equation. I have one left in the fridge.
http://www.rogilds.dk/recipe.aspx?rec=852

 

[mchar69]

jcf, I am laughing you declared sausages - no - go from the get go!!
You don't declare.
But you (i think) are in business travel, different than tourist...