Missouri chef Mathew Unger will demonstrate how to make Breinwurst, an Austrian cooked sausage made from pork and millet. He’ll start by grinding the millet with pork, rice, and garlic. Then he’ll incorporate pork shoulder to ensure the perfect blend (forgoing the traditional ingredients–pig’s head, skin and internal organs). Matthew will be joined by Porche Moran Murphy, prolific food writer and Mathew’s co-author for the forthcoming book, Missouri Comfort.
Washington, MO, August 25–27