Sliced mettwurst (the uncooked kind, that is; there are at least three sorts all claiming the name) fried up with diced potatoes, onions and scrambled eggs; a couple of carrots for night vision* and fresh sweet marjoram from Tam's herb garden to point it up: Yum!
There may be better mild sausage than mettwurst but I doubt it. Between the sausage and the marjoram, this needed no additional seasoning -- I did cheat, and used three strips of streaky bacon for starters. They're crumbled back in at the finish.
* Only not quite. Hey, didja know they grow purple carrots in the Far East? Want!
BUILDING A 1:1 BALUN
3 years ago
What are you cooking that on? A big ol' stovetop griddle?
A wok! If I could only have one cooking pot, that would be it.
Although I've not had the good fortune to try mettwurst, I have had the purple carrots. They're interesting- far more intensely sweet than what we're used to.
You can get seeds for purple carrots online, they're one of the things I'm debating trying to grow next year.
I don't know if they are available there, but here in Texas we have maroon cotton, maroon potatoes and maroon carrots, courtesy of the Aggies.
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