Name: Sausage Mush (Warschtbrei)
Yield: 8 to 12 servings
Cuisine: German
Ingredients: ½ teaspoon white pepper; 2½ teaspoons sea salt; 1½ teaspoons dried thyme; 1½ cups (210 g) organic yellow cornmeal; 1 teaspoon ground coriander; 1½ cups (225 g) chopped smoked pork sausage; ½ cup (75 g) unsalted roasted peanuts; 1½ cups (185 g) grated Swiss cheese

Preparation info

8 to 12
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

The natural marriage between cheese and cornmeal is high-lighted with coriander sausage and lightly fried peanuts. If the mush is sliced and cut into small strips, it can be fried and served as a party snack. Vegetarians can eliminate the sausage and fry the peanuts in sunflower or vegetable oil.

Ingredients

2½ teaspoons sea salt
1½ cups (210 g) organic yellow cornmeal

Method

Add the salt to 1 quart (1 liter) of water in a saucepan and bring to a gentle boil over medium heat. Whisk the cornmeal into 2 cups (500 ml) of cold water until smooth, then pour into the boiling water. Stir to prevent lumps. Cook gently for approximately 25 to 30 minutes, adding more boiling water if necessary.

While the cornmeal is cooking, brown the pork sausage in a skillet, drain,