German food fest at our neighbor's

[crankybuzzard]

Y'all did a mighty fine job.
I will bring some that mustard back from Germany and other goodies.

:Looks-Great:

:points1:

Hmm, sausage making fest in Florida in the fall?

Cranky - GORGEOUS Feast!!

Lot's of labor and love.

Traditional website for European sausage - Marc

http://www.wedlinydomowe.pl/en/

Thanks Marc, been a member of their group for years and also have 2 of the books from the Marianski brothers that were awarded to me for a couple of sausage recipes I presented. Great place!

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• crankybuzzard
• Jan 16, 2017

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• crankybuzzard
• Jan 16, 2017

 

[chilerelleno]

Great thread with nice pics.
Big compliment from grandma, nice.

Point!

 

[redheelerdog]

Wow, that is a great gathering Charlie. Fun!

 

[mkriet]

Looks great. I think I'm hooked on the sausage making. A couple buddies and I made about 60lbs of sausage this weekend. Sorry no pictures, with a beer in one hand and cranking the stuffer in the other there wasn't much time for pictures.

I was looking at recipes the other day. Im curious about the flavor of this weisswurst.

 

[HalfSmoked]

Another great job from crankys smokehouse. What a pleasure it is to have great neighbors I'm fortunate to have the same. I have read the first book and working on the second and to anyone reading this thread get your self the books that are shown in this thread. I'm not yet into making sausage but these books will change your thinking. Hey you thinking about moving anytime soon I know where there are a couple houses close by. 

Warren

 

[daveomak]

Morning Buzzard...   The Quince Vodka...  I grow and process quince...   Love the unique flavor..  I'm gonna add a bit of quince jelly to some WADKA and check out the flavor...    A great idea... 

Oh my...  the food looked soooo good...   Nice folks too...   Lucky man you are....  

Dave

 

[gr0uch0]

CB got my interest up on this sausage that I'd not heard of either, so I started looking around at German sausages  Thing I found curious with weisswurst was that it is to be eaten before noon and only the meat is consumed, not the casing.  Another sausage, a Coburger brat is to be cooked over pinecones:  I had no idea, since we steer very clear of conifers for smoking purposes here.

I learned something today:  I can call it quits! 

 

[driedstick]

Very Nice Cranky,,,, Looks like a great weekend,, 

Great pics of some great looking food,, and yep,, nice compliment 

 

[Bearcarver]

Awesome Mess of Vittles, Charlie!!!

----

All Brings back memories---All PA Dutch & PA German around here!!!

Nice Job!!

Bear

 

[crankybuzzard]

Thanks all! We had a great time and lots of great food!

The bride told me earlier that she and the neighbor lady are talking about the next gathering, but this one will be BBQ, beans, and ABTs.

Win win for me! :yahoo:

 

[pumpkinseed]

My sister-in-law is from (east) Germany.  Fortunately, we have a store that imports German food and a Ukrainian sausage store in town so she can get what she remembers.

For the dessert, check out King Arthur Flour's Pear Tart.  I've made it several times and it is very good.

 

[marctrees]

Pumpkinseed - I was raised on Kramarczuks sausages.

Went to same Church they did.

Unfortunately, 1,000 miles away now.     Marc

 

[ab canuck]

I was introduced to pumpkinseed oil a few years back, My father in law talks about the old country a lot ( grew up in Austria during the war years), That's another reason I will be trying some of these type recipes, We were able to get it an import store after his sister brought some for him. Very good on salads and a few dishes we cooked with. 

 

[myownidaho]

Ahh, Austrian pumpkinseed oil. Sauté your freshly cooked spaetzle in some butter and then a light touch of the oil when you serve it.

 

[ab canuck]

That sounds good. I will let the wife Know. Thx.

 

[myownidaho]

That sounds good. I will let the wife Know. Thx.

I don't want to hijack the thread but another favorite, if you have access to them, is to lay very thin slices of fresh porcini(boletus/cepes) mushrooms on a bed of mache. A dash of olive oil, a light drizzle of pumpkinseed oil a little salt and pepper.

 

[ab canuck]

That sounds really good, I know Opa aka dad my father in law loves it on his greens.... Will have to try that....