Gone Fishin’

For real!  Tummy Treasure is going to be a bit sporadic over the next week as we’re going to be hiding in the woods trying to commune with nature.  On our agenda is some serious pan-fishing, swimming, and some wild berry picking.  We can’t wait for the week of leisure. (I just hope it doesn’t rain too much!)

But never fear loyal Tummy Treasure fans, as there will be tidbits here and there throughout the week.  I don’t promise a post every day, but I’ll do what I can and try not to leave you hanging for a full week.  I’ll apologize in advance for not replying to your comments for a while too, a girl can only do so much, you know?

In the meantime though, I’d love to know if any of my readers have had experience with a sausage called Belgian Tripp or Trippe, as I’ve also seen it.  It’s a pork sausage, made from fairly lean pork, and it also has cabbage and onions in it.  It’s delightful!  I found some today at the butcher’s and I was beyond excited to see that, like bratwurst, it didn’t have any nitrites in it, meaning that I could eat it. I was so curious about it, I literally couldn’t wait for them to finish grilling.  We really enjoyed it- and have never had a sausage like it, actually.  The combination of flavors was quite reminiscent of an Asian Dumpling filling actually, and I could see this sausage being played on in that manner.  Regardless, it was delicious, we had them simply on buns with condiments, but I couldn’t help but think that there were better uses for it.  I’d love to know if anyone else has had Tripp/Trippe and how you had it prepared.