My Favorite Appetizer

[Czechnology]

Blutwurst auf Toast

Start with required ingredients:
Bread
Blood sausage
Butter/Margarine/etc
Cilantro
Alcohol of some variety to be consumed during prep/consumption


Cut the bread into squares, and place on a cookie sheet. Butter them individually, not too much, just enough to cover the top.


Cut the blood sausage into slices, not too thick. About 1/4", and place them on the breadsquares.



Put the sheet in a cold oven, set it to 350, and wait. While you wait, peel the leaves off the cilantro and set them aside.


When the oven dings, indicating it has reached 350, it's done!


Remove the cookie sheet, and garnish each one with cilantro leaves.


That's it. It's healthy, delicious, and it's like eating a really rare steak sandwich in every bite.

ETA: be aware that any pets may become quite interested in you while preparing this dish.

[wee drop o' bush]

Looks nice!

My dog would be a complete pest when I was making this

[Czechnology]

Looks nice!

My dog would be a complete pest when I was making this

I made the mistake of letting each of those two vultures sample the wurst when I first bought it. The cat is almost worse!

Also, this whole process takes ~20min, including baking time. Super easy.

[wee drop o' bush]

Would you drink a good red wine with this? That's what I'm thinking anyway

It's very simple, I must try this!
Usually I put pesto, tomatoes & goats cheese on sheets of puff pastry & bake those. Very good too.

[Czechnology]

Would you drink a good red wine with this? That's what I'm thinking anyway

It's very simple, I must try this!
Usually I put pesto, tomatoes & goats cheese on sheets of puff pastry & bake those. Very good too.

Yes, something dark and spicy. Shiraz or a Pinot Noir perhaps. Anything too light sort of washes out the flavor of the sausage. I include the cilantro to lighten it up, and it does work, but any more lightening and it stops tasting like meat.

Usually I put pesto, tomatoes & goats cheese on sheets of puff pastry & bake those. Very good too.

Dear lord, that sounds excellent.

Also I wanted to add that I'm using a coconut based margarine for this, instead of the whole butter I'd normally use because my wife is nursing our infant right now and is controlling her allergen intake as he had some serious problems early on. So we're currently all gluten free, and she (and he by proxy) are dairy/soy free. I'm normally pretty anti-margarine.

[Confucius]

Just had to ruin perfectly good little appetizers with cilantro, didn't you?


I do something similar in that I take a baguette, slice it thinly, crisp them in the oven, rub garlic on the toast pieces (the hard toast grinds garlic down quite nicely), drizzle with a bit of olive oil, and top with slices of sausage (or mozzarella, tomato, or just about anything else that might be tasty).

[wee drop o' bush]

Czech it is excellent. I often use a mix of feta & goats cheese. I bake my own sun blush tomatoes too by drying them in a slow oven & then steeping them in olive oil with garlic & rosemary. These go on with the cheeses. Nom

Confucius your recipe sounds good too!

Edit I was thinking a big glass of Shiraz or Cabernet-Shiraz. Pinot Noir is wonderful stuff too.

[Czechnology]

Czech it is excellent. I often use a mix of feta & goats cheese. I bake my own sun blush tomatoes too by drying them in a slow oven & then steeping them in olive oil with garlic & rosemary. These go on with the cheeses. Nom

Confucius your recipe sounds good too!

Edit I was thinking a big glass of Shiraz or Cabernet-Shiraz. Pinot Noir is wonderful stuff too.

How easy is it to grow Pinot Noir in Eire? I know here we have what's considered "ideal" growing conditions, and it's supposed to be similarly mild and rainy where you are.

[wee drop o' bush]

It cant be that easy here as there's only one commercial vineyard in Eire, based north of Dublin. They make a Cabernet Merlot, Rondo and Sauvignon Blanc.


Plenty of people: my husbands aunt included, make their own wine from parsnips, turnips etc