My wife's  families (Wellendorf and Peeters) lived in Scott County Iowa.  Their name for Grit Wurst was Gossen Grits. Her grandparents prepared it when they butchered hogs in the winter.  Its base was barley grits, pork and blood.  The family would store it and eat it during the winter for breakfast.  To prepare they cut it into squares and fried it and served it with honey. >________________________________ > From: Gaycha & Ed Mayhew <gemayhew@mchsi.com> >To: schleswig-holstein-roots@rootsweb.com >Sent: Sunday, December 25, 2011 6:38 AM >Subject: [SCHLESWIG-HOLSTEIN-ROOTS] Gritwurst > >This was on the Taste of Home website. I am sure each village had its own variation of little extras they added. >Grit Wurst >2 quarts of lean cooked pork >2 medium onions >2 quarts cooked oatmeal >salt and pepper to taste >1 teasp. allspice >Grind pork and onions. Cook oatmeal in the broth the pork was c ooked in. Add salt, pepper and the allspice. Brown in cake pans in oven at 350 degrees until bubbly all over. Cut into squares and freeze. When ready to use, fry a square until brown and crisp >Katy >==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== >Technical Terms and Rules of the S-H-ROOTS: >http://www.genealogy-sh.com/faq-sh-roots/index.htm > >------------------------------- >To unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message > > >