Any Luxembourger's or Belgians out there?

There's a Milwaukee Journal article on your sausage speciality, Mustripen. For those who don't know, it is a traditional sausage made with cabbage, fatty pig jowls, picnic ham, onion, spices, blood and bread that allegedly tastes much better than it smells and looks.

http://www.jsonline.com/story/index.aspx?id=713960



Tom has or at least had a wonderful restaurant, bar and meat market in Cedar Creek where his lake perch fish fry and humongous brats were really a treat.

I'm not Belgian but the east side of the Detroit area has a large Belgian population. A man I used to work for was half Belgian half Sicillian. The Cadieux Cafe in Detroit near the Grosse Pointe border is a well known Belgian restaraunt. They have one of the few feather bowling lanes in the country.

Not liking the sausage coloring.

quote:

Originally posted by divefl

Not liking the sausage coloring.

I suspect that's one of a few reasons that sausage isn't a household name.

BTW a lot of Germans I know have given up sausages, Too fatty they say. They are right.