{"id":86,"date":"2011-06-04T03:06:36","date_gmt":"2011-06-04T03:06:36","guid":{"rendered":"http:\/\/cindawebb.com\/?p=86"},"modified":"2011-06-06T00:01:51","modified_gmt":"2011-06-06T00:01:51","slug":"i-know-whats-in-them","status":"publish","type":"post","link":"https:\/\/cindawebb.com\/?p=86","title":{"rendered":"I know what&#8217;s in them&#8230;"},"content":{"rendered":"<p><a href=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2011\/06\/20110604-080608.jpg\" data-rel=\"lightbox-gallery-mbfPKKwD\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" class=\"alignnone size-full\" src=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2011\/06\/20110604-080608.jpg\" alt=\"20110604-080608.jpg\" \/><\/a><\/p>\n<p>I decided to try to make bratwurst to go with my recent sauerkraut project.<\/p>\n<p><!--more-->I pretty much followed the recipe in Charcuterie by <a href=\"http:\/\/ruhlman.com\/\" target=\"_blank\">Michael Ruhlman<\/a>. Mine were made with all pork, no veal, and I reduced the salt some. I have made and stuffed sausages before but these were stickier than any others I have made due to the cream and eggs that are in these. It was a lot harder to stuff these. Actually, my arm is a little tired from pushing the wooden dowel down to force the meat through the stuffer.<\/p>\n<p>I think it was worth it as I know exactly what is in them and was able to control the sodium content. And they will be so good with the sauerkraut!<\/p>\n<p><a href=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2011\/06\/20110604-101306.jpg\" data-rel=\"lightbox-gallery-mbfPKKwD\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" src=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2011\/06\/20110604-101306.jpg\" alt=\"20110604-101306.jpg\" \/><\/a><\/p>\n<p><a href=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2011\/06\/20110604-080624.jpg\" data-rel=\"lightbox-gallery-mbfPKKwD\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" class=\"alignnone size-full\" src=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2011\/06\/20110604-080624.jpg\" alt=\"20110604-080624.jpg\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/cindawebb.com\/?p=86\"><img decoding=\"async\" width=\"150\" src=\"\" class=\"alignleft wp-post-image tfe\" alt=\"\" title=\"\" \/><\/a><p>I decided to try to make bratwurst to go with my recent sauerkraut project.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/86"}],"collection":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=86"}],"version-history":[{"count":8,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/86\/revisions"}],"predecessor-version":[{"id":95,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/86\/revisions\/95"}],"wp:attachment":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=86"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=86"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=86"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}