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Reply to "Pics: BBQ Donuts"

Just caught this on the Original recipe,

'Then wrap the Doughnuts with Bacon. This step is easyer if you freeze them about an hour to make the mor stable.'

Like you, I went to his website. While his recipies are in German, it's very interesting how he uses 'Schweinehackfleisch' (ground pork) a lot where we in America would default to some pre-mixed sausage.

That's Germany for you. Most stores I go to here in the US, 'might' have a pre-packaged chub of Hormel ground pork, but hardly ever any fresh.

I got to go to one grocery store while I was in Germany for a week, a couple of years ago. I spent 30 minutes gawking at the meat and deli counter until the lady nearly had to call security. Amazing pork-friendly country.

One of my retirement goals? -- Charcuterie tour of Europe. Nuff Said.
Last edited by chaplainbill
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