These are recipes that I adopted that needed a new home. I'll be working my way through them, editing and making changes to make the directions and ingredients clearer and more accurate. I'm glad I was able to find a new home for these orphans!
Burgoo is a savory stew made from a varying array of ingredients, often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. The current self-proclaimed center of the burgoo universe is Owensboro, Kentucky. It is believed that the word "burgoo" originated during the 17th century on the high seas. Sailors subsisted on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book "Adventures by Sea" by Edward Coxere.
When I first found this recipe, I was a bit dubious. All doubts were erased when I made them for dinner: this is a very tasty burger! It was a hit with both my husband and me. Give it a try! :) Braunschweiger Sausage is also known as liver sausage or liverwurst. It makes for a wonderfully smooth and flavorful burger.
I adapted another stuffed artichoke (one that uses bread crumbs) by Giada De Laurentiis to make this recipe. Although there is an alternate microwave method included in this adopted recipe, I recommend using Giada's stovetop method.