Weisswurst, Arugula & Tomato Confit

College is hard, man. I mean, classes, meal plan, dating, internet porn, grades, loans, other stuff, parents, not in that particular order. But while you are in school and are living a more independent life, you should learn how to make a few staple dinners. This is one of them.

If you enjoy meat, and most American men do, then sausage should be a good staple in your life. There is almost no way to cook it wrong and it is almost impossible to overcook. It is available in hundreds of styles and generally for only a few bucks which make is accessible and affordable. From there, one should learn to serve something with it. Personally, I don’t like a salad that is dripping in dressing (it kinda makes an otherwise healthy food pretty unhealthy). With sausage, I advise serving a dry green salad, some toasted hearty bread, and some tomatoes confit. It is pronounced “con-fee”, keep up plebian.

Now, you can use literally any sausage style you want and boil (in water or beer, yes, beer) or you can bake them as long as you heat them up in the middle enough to not die from salmonella. The general rule I follow is sweet for breakfast and savory for dinner. Leave the maple apple sausage for tomorrow morning. The sausage I chose for tonight is called “Weisswurst” (pronounce it in a typical German accent and that is how you say it).

Weisswurst traditional Bavarian sausage made from minced veal and pork back-bacon. It is usually flavored with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. This slight variation I have from the absolute traditional style (seen to the right) is longer and has a darker color, and is heavier with parsley. I got this from Stoltzfus Meats in Lancaster, Pa. While they have multiple kinds of sausage to choose, I chose this one because I wanted some Veal sausage.


To serve with it, I chose arugula. Now, for most people, you only see arugula at a restaurant in which it is served as a salad only with shaved parmesan cheese and lemons. The reason is because arugula has a profile that is very herby with a peppery overtone and hints of nuts and mustard. This makes it difficult to serve to anyone who is afraid of new food. However, The peppery flavor of the greens paired with the meety and herby flavor of the sausage creates an excellent combination.

SCIENCE LESSON: The pungent flavor of arugula is due to its high content of sulfur containing compounds known as glucosinolates. Glucosinoles are a natural component of many pungent plants such as mustard, cabbage, and horseradish. This means that it would be silly to pair them together. Pair these with something that would compliment the flavor rather than overwhelm.

To prepare the sausage: If they are frozen (like mine are because i bulk buy every few months), bring a pot of water to a roaring boil, add 1 bottle of beer and than add the sausage. Cook for about 20 min. They should be cooked pretty much all the way through. To make the outside a bit crunchy, score them crosswise and lightly oil. Place them in an over at 350*F for about 15  min. Flip half way through. If you prefer your sausage uncrunchy, skip the baking section and serve directly over the arugula. The arugula will begin to wilt from the steem.

For most, I think two sausages and a half cup of arugula may leave them feeling a bit unfulfilled. So for those who want just a bit more. I suggest some hearty bread topped with tomato confit. Traditional confit is a French delicacy that preserves meet by submerging it in fat or oil than cooking at a low tempurature. It was traditionally used as a way to keep meet fresh through the winter but has since because a great way to get moist meat. Because these tomatoes will not be preserved, thay do not need to be cooked submerged in oil. To do this with tomatos, follow this recipe:

Tomato Confit: Center a rack in the oven and preheat the oven to 200 degrees F. Line a baking sheet with foil and pour about 2 tablespoons olive oil evenly over the pan. Sprinkle the oil with salt and pepper. Strew a little of the garlic, basil, thyme, and bay leaves over the oil.

Take slices of hearty grench bread and cover with a small layer of olie oil and toast in the over. Top each piece with some tomato and a piece of nice cheese. I chose some parmesan.

Your impressive dinner

This dinner is incrediblly easy and is pretty impressive to anyone you may be trying to impress. Whether it you just for you, or a treat for your roomamte or significant other, this is dure to please everyone and requires nothing special other than the sausage. Everything else are things you should consider staples in your kitchen. Remember, it’s not rocket science, its food porn, bruh.

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