This large head cheese is known in German as zungenwurst, which means tongue sausage, and it's made with pigs blood and pickled cow tongue. When I came across it at my local German deli (George's in Calimesa), I couldn't resist. I love cow tongue in many forms, including in tacos and sandwiches, and I've had two really good blood sausages, one in Spain and one in Panama. Here, these two ingredients are combined and flecked with fat, and it looks beautiful. Taste and texture wise, this is not one of my favorite cold cuts, but my sister loved it. I tasted a hint of clove in the mild spices.
Location: My Home, Desert Hot Springs, California. Date: May 24, 2022.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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