I saw this at a wine expo last year. I didn't taste it because I was afraid it might taint my palate but those who did said it wasn't bad for what it was.
I can think of a few applications in cooking off the bat; Add to a basting spray for barbecuing pork, and sprinkled over sausage meat before it's stuffed into casings. Maybe even mixed in with the ground beef or venison for meatballs and meatloaf? Just like grandma (with the help of German scientists) used to make.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.