The traditional lunch place for Wisconsin visits for our family is a locally-owned restaurant (truck stop, really) called Hobo's. Hobo's serves a special cultural food seasonally, and the whole area looks forward to its arrival- a sausge called mustripen. This is a really local food- when you Google it, all the results are about the small town of Belgium, Wisconsin and the surrounding area, which is where Hobo's is. The current residents of the area (my husband's family included) are descendants of immigrants from Luxembourg, the apparent source of this sausage. This 'mustripen' (or 'Musz-Treipen' or 'Mousträipen', all pronounced "moose-try-pen") is a sausage made with blood and cabbage. It's a good thing I looked at the recipe AFTER trying a bite of the stuff- I'm not sure I would have tried some had I known how it was made. I'll be honest though- it wasn't bad. It was much softer than the typical sausage (probably due to the cabbage), and much more moist (probably due to the blood- but I don't want to think about that.) but had a good flavor. Other sites call similar dishes "black pudding- and that's about right. It had the consistency of pudding. Recently, one of teh older men who makes this ethnic delicacy died when his car fell through the ice of a frozen lake. He planned to share his recipe with friends just days after his death. Hopefully the (messy?) art of making this food won't be lost in a generation.
|From Wisconsin May 07|
I wonder where local food places like this are in Indiana, besides farmer's markets? I wonder if they exist? I doubt they have names as outrageous as these :)