Products / Vermont Smoke & Cure
Dinner with Vermont Smoke & Cure blue cheese bratwurst
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PORK, BAYLEY HAZEN BLUE CHEESE, CITIZEN CIDER HARD APPLE CIDER, SEA SALT, SPICES, ONION POWDER, CELERY JUICE POWDER, CHERRY JUICE POWDER, LACTIC ACID STARTER CULTURE (NOT FROM MILK). ENCASED IN PORK CASING.
Vermont Smoke & Cure, sausages, hotdogs & brats, serving 85 g, package 12 oz. Ingredients as printed on the label.
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Cooks as bratwurst, blue cheese. Half of it left? Use up the bratwurst.