“Treehouse of Horror V,” season 6, episode 6

The triumphant arrival of October can only mean one thing (no, I’m not talking about football): Treehouse of Horror. This annual tradition started way back in Season 2 of The Simpsons, and every year the show gloriously sets canon aside and parodies classic horror tales. I love these twisted episodes, and it seems more than fitting that this month’s Cooking The Simpsons draws from a classic example.

Skinner says it best: Oh, relax kids. I’ve got a gut feeling Üter’s around here somewhere. (starts to laugh) After all, isn’t there a little Üter in all of us? (laughs harder) In fact, you might say we just ate Üter and he’s in our stomachs right now! (laughs maniacally, then looks around and stops) Wait. Scratch that one. Read the rest of the article here.

Inspired by The Joy of Cooking
Makes about 12 sausages

To make the sausages: 
1 ½ pounds pork butt, fat trimmed and discarded
1 pound beef hanger steak, fat trimmed and discarded
½ pound pork fatback
3 large garlic cloves, finely minced
2 tablespoons roasted cocoa nibs, smashed fine if needed and chilled
1 tablespoon cocoa powder
1 tablespoon salt
2 teaspoons ground white pepper
2 teaspoons red pepper flakes
1 teaspoon dried marjoram
¾ teaspoon caraway seed
½ teaspoon grated nutmeg
¼ teaspoon ground ginger
3 feet natural sausage casing

To cook the sausages: 
6 cups beer (German pilsner is great)
1 ½ sticks butter
1 large onion, thinly sliced
1 bay leaf

  1. Cube the pork butt, hangar steak, and fat and chill well.
  2. Grind in small batches using a 3/16” or 1/4” plate.
  3. Combine in a bowl with spices and aromatics. Mix well, cover and chill.
  4. Prepare sausage casing as needed.
  5. Stuff the casing per your grinder/stuffer’s instructions. Gently twist into 4-inch lengths. Cut sausages apart or leave in a string and refrigerate until ready to cook, no more than two days. They can also be frozen in air-tight freezer bags.
  6. When ready to cook, grill or brown the sausages on the stovetop on all sides over medium heat.
  7. While the sausages brown, heat the butter over medium heat in a large pot or dutch oven and add the onions. Cook for a few minutes and add beer and bay leaf. Lightly simmer.
  8. Once the sausages are browned, add to beer bath and and let cook 12-15 minutes while barely simmering.
  9. Serve on toasted rolls with the braised onions and good mustard.

*no Üters were hurt in the making of this recipe.

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