![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/smoked_hatch_pepper_sausage.jpg\")
<\/p>\n<\/p>\n
Red or green<\/a>?<\/p>\n The sausage was German, but with a bit of a kink (there was a lot of spice). Still, it was produced by a family-owned and now legendary New York German butcher shop, so we both thought of\u00a0pursuing the idea of a German meal\u00a0through\u00a0a judicious choice of its accompaniments, even if it would be more of a creative, 21st-century and (narrowly) cosmopolitan German meal.<\/p>\n I had probably, without knowing it, been saving\u00a0that package of Sp\u00e4tzle noodles for just such an occasion,\u00a0as\u00a0I hadn’t felt they represented the echt<\/em> thing (which\u00a0has to be egg noodles made by hand, at home), and I was reluctant to pass them off as such. This seemed to be the right moment to try them out.<\/p>\n We had first tasted these fantastic sausages, on buns, with condiments, at\u00a0Schaller’s Stube, which is, naturally (was sonst<\/em>?), a ‘sausage bar’. Half of the name, and probably almost half of the sausages special interest, comes from a certain ingredient, ‘hatch pepper<\/a>‘, identified with New Mexico, and not with Germany.<\/p>\n So I thought it\u00a0made at least some sense, at least\u00a0using\u00a0a little\u00a0imagination, to accompany these capsicum-<\/em>flavored sausages, and the German ghost pasta, with some really excellent tomatoes I had ripening on the breakfast room windowsill, since both peppers and tomatoes originated in the lands of what is today known as Latin America.<\/p>\n Red or green? The sausage was German, but with a bit of a kink (there was a lot of spice). Still, it was produced by a family-owned and now legendary New York German butcher shop, so we both thought of\u00a0pursuing the idea of a German meal\u00a0through\u00a0a judicious choice of its accompaniments, even if it would …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-13813","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13813","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13813"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13813\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\nby Bechtle<\/a>\u00a0(I don’t remember where it was purchased), cooked in a large pot of salted water for about 10 minutes, turned into a large high-sided tin-lined copper pot in which most of one thinly sliced red onion from Alex’s Tomato Farm in the 23rd St. farmers market had been saut\u00e9ed, along with a little dried orange\/gold habanada pepper<\/a>, in a couple tablespoons of\u00a0Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0from Whole Foods Market, until the onion was more than softened, the mix seasoned with sea salt and Tellicherry pepper, a couple teaspoons of chopped thyme from Stokes Farm added and tossed in, garnished on the plates with purple micro radish from Two Guys from Woodbridge<\/li>\n