Third-generation sausage-maker Tom Schwai of Schwai's Meat & Sausage Market says he makes about 100 pounds of mustripen two to three times a month. Schwai says demand is growing for the blood-and-cabbage sausage. Third-generation sausage-maker Tom Schwai of Schwai's Meat & Sausage Market says he makes about 100 pounds of mustripen two to three times a month. Schwai says demand is growing for the blood-and-cabbage sausage.
Catholic Order of Foresters member Clem Bichler tries to persuade a woman to try mustripen at a school fund-raising breakfast after Mass last weekend at St. Mary Parish School in Lake Church.Foodie Ping!
**Freeper Kitchen Ping**
“mustripen”
You know it has to be nasty when Google only gives you a page and a half of hits and not one photo.
On the other hand, Google has tens of thousands of hits when “scrapple” is in the search box. Yummmmmmmmmmmmm.
C’mon, lady. Hog jowls and picnic ham are disgusting things from a pig?
I’d like to try Mustripen. I was not raised on Hot Pockets and McMuffins so I can try these heritage dishes. When I was little we had duck blood soup and turtle stew and rattlesnake which I don’t think my neighbors would like nowadays.
But it is ok. It is how close you are to history. The foods I would not want to try because of ickiness are dog, guinea pig, tarantula, and lobster but if I were around others eating it I would just say no thanks. I would not act all prissy and say disparaging things that reflect on the people.
So how is it? It actually doesn’t sound half bad.