Was ist das für ein Gericht?

Sauerkraut a la pasta

Sausage placement tho...

As long as the sausages don't touch :p

I somehow missed you doing these comics.

Ich Weiss nicht. They might have a new culinary sensation there.

I would be careful. You know what they say about us germans? Whatever we do, sooner or later we reach weapons grade

Is Wolfram Wolf's family from Bavaria or Hessen?

Only Jan knows for sure, although Wolf could also be from North Rhine Westphalia, the people from "Ruhrpott" are usually very crafty, too, and we already know that Wolf is good at digging (see NtN 2018-02-25)

Wir Ruhrgebietler sind Bastler und friemler (bochumer hier)

Sach' ich doch

(nein, ich bin Bremer, wir Nordlichter sind zurückhaltender beim Basteln)

Now heres the real question....How did he get the spaghetti in the sausage without breaking it...that's a true pro right there.

Stick the spaghetti noodles in while they're still stiff :) It does work!

surprised the skin allows it XD

assuming the link to the picture works. . .

https://thesimpleparent.com/wp-cont.....DogsRecipe.jpg

Oh really thick spaghetti. Im use to angel hair spaghetti. XD

F for effort. These Sheppies could mess up a sunny day, if it's not sauerkraut and schnitzel.

no spikes looking out of the toque (blanche)?

I think the sasauge needs a haircut.

Okay, this cookin' wuff is going to HAVE to do something with this! *grin*

Don't be surprised if "hairy sausages" show up in some form in Vrghr's recipe posts on FA! *grin* And you'll be to blame!

I would recommend pre-cooking the spaghetti a little bit before jabbing them into the sausages. Otherwise the tips inside the sausage will be undercooked (unless you like pasta very al dente, hehe)

Wuff was considering just that problem!

Finding the balance between cooking enough for the interior "noodleage" to be done, but not so much that you're trying to stab a sausage with a limp noodle, could be a tricky thing. And even then, since the entire noodle is pre-cooked to some extent, the parts outside the sausage are still going to be more done than that inside.

This wuff is also considering slicing the sausage into segments to start with. That way, there's less "insulation" around the interior noodleage. So, while they'll still be slightly less cooked, the difference should be less also.

In any event, it sounds like some fun kitchen experimenting time to get things to come out right. And that's always something Vrghr enjoys.

Thanks again!

A bit of a culture clash there XD

a mix of German and Italian food? be worth a taste to try out

I honestly wanna try that out just to see how it tastes XD

It tastes exactly like it looks. I would recommend not adding any curry sauce to it XD

OMG they look like huge models of stafflococus bacteria.


ZZ

Haha, they do!

Should tries that recipe one day.

Hmmm, that's an idea, I have the pasta, maybe I'll pick up some sausage today.. =^^=