Dorothy Hodgson, left, from Shullsburg, Wisconsin, demonstrates
how to make Cornish pasties.
Photo by Jeff Tinsley
Given Wisconsin's rich ethnic makeup, it is not surprising to find a large number of
recipes reflecting the ethnic heritage of a wide variety of Wisconsin cooks. One finds
family recipes handed down through the generations that are identified not only by their
ingredients but what they have come to represent. The German bratwurst, for example, has
become as much a symbol of Wisconsin identity as it is a specific type of German sausage
of which there are several varieties.
Because Wisconsin is heavily agricultural, homemade sausages and cheese dishes can be
found throughout the state. In a state that produces so much milk, it is not unexpected to
find milk products (cream, butter) as the basis of so many pastry specialties such as the
Danish kringle, Croatian cheese spread, German pancakes, or Slovakian crepes.
Sausage Strata
For Brunch or Lunch
Bread, crusts removed, about 8
slices
Sausage, Pork Usinger’s Little or Fresh Bratwurst (squeeze meat from casings),
1 pound
Mustard, dry, 1 teaspoon
Cheese, Swiss, shredded, 1 cup
Eggs, slightly beaten, 5
Half and half, 2 cups
Worcestershire sauce, 1 teaspoon
Salt, ½ teaspoon
Pepper, dash
Nutmeg, dash
Fit bread into bottom of sprayed
9x13 inch Pyrex baking dish. Brown sausage, draining any fat. Stir dry mustard into
sausage and spoon mixture over bread. Sprinkle shredded Swiss cheese over sausage. (At
this point mixture can be refrigerated overnight if need be). Combine remaining
ingredients and pour over cheese. Bake at 350 degrees F for 30-45 minutes, until egg
mixture is set. Cut into squares and serve. Serves 10-12.
Kringle
(Danish Pastry)
3/4 cup butter
1 egg, large
2 cups sifted, all purpose flour
1/2 teaspoon lemon extract
1/4 cup lukewarm milk
1/2 teaspoon salt
1/4 cup sugar
1/4 cup warm water
1 package (or cake) yeast
Divide butter in half and
spread each half on waxed paper to an 8x8 inch square. Chill. Dissolve yeast in warm
water. Add lukewarm milk, sugar, salt, lemon extract, and egg. Mix well. Add flour and mix
until smooth. Roll dough on well floured board to an 8x12 inch rectangle. Place one piece
of chilled butter onto two thirds of the dough. Fold uncovered third of dough over the
middle third, then fold the remaining third over the top. Again, fold one end over middle
third, and fold the remaining third over top, making a square of nine layers. Wrap in
waxed paper and refrigerate for 30 minutes. Remove dough from refrigerator and again roll
to an 8x12 inch rectangle. Add chilled butter and fold the same way. This will make a
total of 18 layers. Refrigerate 2 hours.
Cut dough into 2 equal squares. Lightly roll one piece at a time, until each piece
is about 20x6 inches. Spread center third of dough with butterscotch filling (see
following recipe), then add fruit, nuts, raisins, and so on as you like. You can also fill
pastry with jam. Fold one of the long edges to the middle, moisten other edge and fold
over the top to cover filling. Seal well. Put kringle on greased baking sheet and form
into oval shape, pressing ends of kringle together to form a continuous circle. Flatten
dough with hands. Cover kringle for one hour at 70 degrees (room temperature). Bake at 350
degrees for 25-30 minutes or until golden brown. Cool, then ice with mixture of powdered
sugar and water.
Butterscotch
Filling (used for Kringle filling)
1/3 cup butter
pinch of cinnamon
1/2 of an egg white
pinch of salt
1 cup brown sugar
This is enough filling for 2
kringles. Mix all ingredients until smooth. Spread on dough. Kringles keep very well in
the freezer or for several days in the refrigerator. The high butter content keeps them
moist.
The butterscotch filling enhances the
flavor and prevents the fruit filling from soaking into the pastry. Pecan is the most
popular filling, along with cherry, apple, and almond.
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