Spent three years in Germany back in the '70's, then six months in "wurst rehab"......didn't work, I'm still addicted....

Earl, Don't forget the beer!

dcarch:cute:

Ami,
I was stationed just outside Mainz from '64 to '66. I ate my share of wurst and brotchen and washed down with a flip-top [dcarch :-).

Cottonpicker, favorite way is to eat with a roll and mustard such as Löwensenf Classic Hot Dusseldorfer Mustard (Red Label).

Here's the recipe I used, from Luchow's German Cookbook
German Homemade Bockwurst
Veal and Pork Sausage.

2 lbs veal
1 1/2 lbs pork shoulder
1 lb pork suet [I use 2 1/2 lbs of shoulder total pork]
1 pint heavy cream
3 tablespoons minced chives
1 onion, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon mace
1/4 teaspoon grated nutmeg
sheep casings, washed and dried

1. Grind veal and pork 3 times.
2. Chop suet fine.
3. Combine the meat with suet, cream, chives, onion, and seasonings.
4. Mix smoothly.
5. Stuff into sheep casings.
6. Tie in 4 or 5-inch lengths.
7. Cover with hot water.
8. Bring to a boil, then lower and heat and simmer 15 minutes.
9. Serves 10 or more.

Mmmm....tastes like chicken !!!

had to sorry.

-Jimmy

One of the Voullies will be coming back from Texas this summer with snapping turtle and crawdads. We'll be feasting out !

The way I cook squirrel and rabbit is-- cut in quarters, boil them until tender, which means I check it with with a fork (just stick the fork in and twist slightly) every so often until they are tender(about 20-30 mins. for squirrel and a little longer for rabbit). Then I roll it in flour seasoned with salt and pepper. I quickly fry them until brown (not long, they are already cooked) then I make a milk gravy with the drippings and serve with rice, GOOD<GOOD<GOOD.

For the Red Eye Gravy
This recipe took a long time to get as my husband had to sneak around the kitchen at our hunting lodge to see how the ladies were making it.
First you coat the country ham with sugar and let it sit over night.
The next day you fry it in a greased pan until brown, then you put the ham in a boiling skillet of water(about a third of the way up the pan) and cook it for about 20-30 mins. My husband says you can add the drippings but it's not necessary. Reduce some of the water (the carmalized sugar on the meat will make the gravy). Serve with grits of course!! Theresa

Fried Squirrel and Rabbit is delicious, but for a simpler way of cooking them, try grilling!

Season them with some grilling spices, then baste with BBQ sauce...don't over cook or they'll dry out and get tough...cooked right they are as juicy as grilled chicken with a lot less fat!

I make redeye gravy now and then, spooning it over grits that has a couple of runny eggs cut up into them. Fry a thick slice of smoked ham until nice and brown. Cut off any fat before removing ham and leave it to cook down. Add black coffee and scrape up the pan dripping. Mix a bit of corn starch with water, add to gravy to thicken. Check for salt.

Any serious sausage maker should check out this site. You will be up all night reading recipes. :-)

[URL]http://lpoli.50webs.com/AlphabeticalList.htm[/URL]

Roasted octopus under "peka"
 

Ingredients:

1 5lb octopus
2 lb potatoes
1 large onion
1/2 cup olive oil
whole peppercorns
2-3 bay leaves (optional)
glass of wine

Important: do not add any salt, octopus is salty itself.

First catch an octopus:
[IMG]http://shrani.si/f/C/PH/3K4AfYx2/hoba1.jpg[/IMG]

Freeze it overnight. (You can also buy a frozen one)
Thaw it, cut away the head and separate the arms.
Peel the potato and slice it into 1/2in slices.
Slice the onion.
Mix all ingredients except wine.

Now it's time to make a fire:
[IMG]http://shrani.si/f/j/Dr/4ctwzptO/hoba2.jpg[/IMG]

In the baking tray put first mix of potatoes and onions, then octopus on top:
[IMG]http://shrani.si/f/34/nN/3vy9brUS/hoba3.jpg[/IMG]

Cover with iron lid called "peka":
[IMG]http://shrani.si/f/30/113/24EKb3ZN/hoba4.jpg[/IMG]

Cover peka with embers:
[IMG]http://shrani.si/f/B/fD/3PI0PHyP/hoba5.jpg[/IMG]

Roasting time is one hour and 15 minutes. Add embers if necesary, but be careful, it burns easily. Do not open until ready.

[IMG]http://shrani.si/f/2F/pB/3s5wkRRI/hoba6.jpg[/IMG]

While the octopus is cooking have a glass of wine and enjoy the scenery:
[IMG]http://shrani.si/f/2b/sx/3H7qoZ1G/hoba7.jpg[/IMG]

When done carefully brush away all the ash:
[IMG]http://shrani.si/f/1j/4/3Q0BjtwR/hoba8.jpg[/IMG]

Moment of truth:
[IMG]http://shrani.si/f/1O/o5/1Ymkwpsb/hoba9.jpg[/IMG]

[IMG]http://shrani.si/f/1a/5E/1SvBkC15/hoba10.jpg[/IMG]

Octopus prepared this way is very tender and heavenly tasty.
You can also prepare octopus this way in the oven, you'll just have too cook it longer.

Marko

Great photos! Thanks for posting that.

Wow Marko...I want to come over to eat at your place! Looks GREAT!

Jon

Marko,

I'm going to have to try that....but will have to settle for frozen Octopus around here. Thanks for sharing your recipe.

By the way, what cove/harbour is in your pictures? Its beautiful and looks soooooooo tranquil and relaxing.

Zana

Zana, this is Zaklopatica bay on the island Lastovo, Croatia. My second home. Perhaps the last unspoiled island in the Mediterranean.
[IMG]http://shrani.si/f/32/tV/6mgZQTX/zaklopatica.jpg[/IMG]

Wow. thanks for sharing. I love the photos. I also love the wood-burning oven. Did you build it yourself?

[FONT=Verdana][SIZE=2]Wow, I wasn't hungry when I opened this thread, but I am now. That looks great.

[/SIZE][/FONT][FONT=Verdana][SIZE=2]Simply by appearance worthy of 3 [/SIZE][/FONT][FONT=Verdana][SIZE=2]Michelin stars.[/SIZE][/FONT]