Gritwurst or Gritzwurst or Gritwist
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processhead I’m not sure if its a regional thing or what. I have German ancestry and never heard of them growing up. My wife also has German roots and is from the mid east part of Ohio farm country. It is a big thing with her Dad’s side of the family. They are simple, but delicious and versatile.
GWG8541 I know it is pretty regional. That is why I didn’t include you Buckeyes! Lol. Is your wife’s family originally from somewhere else?
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GWG8541 I know it is pretty regional. That is why I didn’t include you Buckeyes! Lol. Is your wife’s family originally from somewhere else?
ND Mike her dad’s side are German immigrant farmers that settled here in Ohio around the West Central Ohio farmland. They came from Germany in the early 1800s to the Cincinnati area and settled a little north to the Shelby, Auglaize, Mercer County areas. Funny thing is my wife has no clue about much of her family Ancestry. I have been working on my Family tree for a few decades, mainly for my kids. All my wife really knew is they were from Germany originally. It didn’t take long for me to get documentation on her fathers side from Germany into Ohio. As zbigjeff mentioned there is a big German influence in Cincinnati, since it was a port city for the Ohio River back in the day. Ohio has a huge German influence, including our large Amish and Mennonite communities.
“You never really die until you end up on the wall at a Cracker Barrel”
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ND Mike her dad’s side are German immigrant farmers that settled here in Ohio around the West Central Ohio farmland. They came from Germany in the early 1800s to the Cincinnati area and settled a little north to the Shelby, Auglaize, Mercer County areas. Funny thing is my wife has no clue about much of her family Ancestry. I have been working on my Family tree for a few decades, mainly for my kids. All my wife really knew is they were from Germany originally. It didn’t take long for me to get documentation on her fathers side from Germany into Ohio. As zbigjeff mentioned there is a big German influence in Cincinnati, since it was a port city for the Ohio River back in the day. Ohio has a huge German influence, including our large Amish and Mennonite communities.
ND Mike As promised. I did a patty with maple syrup and one plain. Until I took the first bite of maple syrup. They both ended up with it on them. That mix of sweet and salty was so good, I couldn’t resist.
“You never really die until you end up on the wall at a Cracker Barrel”
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ND Mike As promised. I did a patty with maple syrup and one plain. Until I took the first bite of maple syrup. They both ended up with it on them. That mix of sweet and salty was so good, I couldn’t resist.
GWG8541 thanks! That is a picture right from my childhood! Seeing that picture, I could smell it frying in the pan and taste it too! Maple syrup pairs so well with this. That is probably why I like it with raisins too!
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GWG8541 thanks! That is a picture right from my childhood! Seeing that picture, I could smell it frying in the pan and taste it too! Maple syrup pairs so well with this. That is probably why I like it with raisins too!
ND Mike my wife like eating them with just a slice of buttered bread. They are pretty versatile. Good luck with your next “first” batch. I know my father-in-law has even added beef to his in the past. As you mentioned, it was traditionally made from the scrap pieces of meats to prevent any waste. Nothing went to waste in those good old days. I’d like to talk to the first person who stuffed meat into a hog gut; just to ask, what made you think this would be a good idea? And to shake their hand for doing it. I’m always amazed at human ingenuity and imagination.
“You never really die until you end up on the wall at a Cracker Barrel”
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ND Mike my wife like eating them with just a slice of buttered bread. They are pretty versatile. Good luck with your next “first” batch. I know my father-in-law has even added beef to his in the past. As you mentioned, it was traditionally made from the scrap pieces of meats to prevent any waste. Nothing went to waste in those good old days. I’d like to talk to the first person who stuffed meat into a hog gut; just to ask, what made you think this would be a good idea? And to shake their hand for doing it. I’m always amazed at human ingenuity and imagination.
GWG8541 very well said!
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You might be talking about what we would call Balkenbrij or Scrapple. My wife and I are from German communities in central Missouri and my in-laws made it with other folks in the area using a big kettle and making it a all day process. They used hog heads and other parts, cooked it down, ground or chopped it up, added cornmeal, spooned it into trays to set up, sliced, fried and topped with apple butter! Loved it! These days, we run across it in German meat markets now and then and have to buy a chunk of it! But it’s never as good as what I remember from back home!
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You might be talking about what we would call Balkenbrij or Scrapple. My wife and I are from German communities in central Missouri and my in-laws made it with other folks in the area using a big kettle and making it a all day process. They used hog heads and other parts, cooked it down, ground or chopped it up, added cornmeal, spooned it into trays to set up, sliced, fried and topped with apple butter! Loved it! These days, we run across it in German meat markets now and then and have to buy a chunk of it! But it’s never as good as what I remember from back home!
Walkeg scrapple is a close cousin. I found a lot of people in ND made it with buckwheat groats.
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You might be talking about what we would call Balkenbrij or Scrapple. My wife and I are from German communities in central Missouri and my in-laws made it with other folks in the area using a big kettle and making it a all day process. They used hog heads and other parts, cooked it down, ground or chopped it up, added cornmeal, spooned it into trays to set up, sliced, fried and topped with apple butter! Loved it! These days, we run across it in German meat markets now and then and have to buy a chunk of it! But it’s never as good as what I remember from back home!
Walkeg it is similar, but the oats give it a different texture and taste. I have put apple butter on gritz before and it was great.
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You might be talking about what we would call Balkenbrij or Scrapple. My wife and I are from German communities in central Missouri and my in-laws made it with other folks in the area using a big kettle and making it a all day process. They used hog heads and other parts, cooked it down, ground or chopped it up, added cornmeal, spooned it into trays to set up, sliced, fried and topped with apple butter! Loved it! These days, we run across it in German meat markets now and then and have to buy a chunk of it! But it’s never as good as what I remember from back home!
Walkeg Two reasons you like it more from home: those people didn’t waste ANYTHING and 2, made with LOVE
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I am also of German decent. My mother fixed a dish that sounds a lot like the dish you refer to. I do not remember what the name of it was. I do know that she fried sausage which she then crumbled up and drained the grease. She cooked up a batch of oatmeal using milk . Mixed the oatmeal and sausage, put in a well buttered loaf pan, then put in the refrigerator overnight. In the morning she turned the loaf pan over and removed loaf pan. It formed a nice loaf which she then sliced into approximately 1/2 inch slices. Put butter and cooking oil in a fry pan covering the bottom with a thin layer. Used a thin flat metal spatula to transfer the sliced oatmeal/ sausage slices to the frying pan. Browned the bottom and then carefully turned the slices over and browned the other side… To serve place on plates and added maple syrup, or corn syrup, sometimes just sprinkled sugar on.
I make it every once in a while using our home made German sausage, Jimmy Dean Maple sausage or plain ole breakfast sausage. I use the old fashion oatmeal. The 5 minute quick stuff won’t hold the mixture together as well as the old fashion stuff does. Our great grand kids love it!! -
scrapple suit pudding corn meal mush head cheese beef Toung so many things are about to be lost to the past
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and yes I am of mostly German decent
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GWG8541 It will be interesting comparing the two recipes.
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Seems like every thrifty culture has some version of this. Common theme is head meat, meat scraps, offal, a cereal of some sort and seasoning.
One of my favorite variations on this theme is jaternice, and uses bread for the cereal.
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I am also of German decent. My mother fixed a dish that sounds a lot like the dish you refer to. I do not remember what the name of it was. I do know that she fried sausage which she then crumbled up and drained the grease. She cooked up a batch of oatmeal using milk . Mixed the oatmeal and sausage, put in a well buttered loaf pan, then put in the refrigerator overnight. In the morning she turned the loaf pan over and removed loaf pan. It formed a nice loaf which she then sliced into approximately 1/2 inch slices. Put butter and cooking oil in a fry pan covering the bottom with a thin layer. Used a thin flat metal spatula to transfer the sliced oatmeal/ sausage slices to the frying pan. Browned the bottom and then carefully turned the slices over and browned the other side… To serve place on plates and added maple syrup, or corn syrup, sometimes just sprinkled sugar on.
I make it every once in a while using our home made German sausage, Jimmy Dean Maple sausage or plain ole breakfast sausage. I use the old fashion oatmeal. The 5 minute quick stuff won’t hold the mixture together as well as the old fashion stuff does. Our great grand kids love it!! -
Walkeg it is similar, but the oats give it a different texture and taste. I have put apple butter on gritz before and it was great.
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