Blackened chicken and shrimp in a spity Jambalaya sauce with crawfish, Andouille sausage and Tasso ham served on linguini and topped with fresh scallions.
The recipe of Wuerzburger coarse grilled bratwurst was began in 1937.The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out.
That membrane proceeds to wrap over the nerve fiber with machinelike precision, spiraling down to create the distinctive sausage shape, tightening itself over the fiber like a threaded nut.