2 tbsp. heavy cream

8 tbsp. meat stock

1/4 tsp. caraway seeds

1/4 tsp. fennel seed

3 C very coarsely crumbled rye

1/2 C tightly packed diced salt pork, blanched for 15 minutes and drained

3/4 C coarsely chopped onion

1 large eg

1/4 tsp. black pepper

2 tbsp. bacon drippings

prepared hog casings

1. Mix together the cream, 6 tbsp. stock, caraway seeds and fennel in a large bowl. Then stir in the bread and let stand in the refrigerator for 1 hour.

2. Put the salt pork and the onions in a large skillet. Turn the heat to medium low, and saute for about 10 minutes until the onions are just beginning to brown. Pour the contents into the bread bowl and stir well. Stir in the egg and mix well. Stuff loosely into prepared hog casings and tie off into four sausage. Prick each sausage in 2-3 places. Poach the sausages for one hour. Then melt the drippings in the skillet and fry the sausage until lightly browned all over. the poached sausages can be refrigerated for 1 week, but will develop a mushy texture if frozen.

1/2 pound white bread or rolls torn into pieces aboutr 2-3 inches square

2 large eggs, lightly beaten

2/4 C milk

2 slices of bacon, finely chopped

2 tbsp. salted butter

1/4 pound smoked sausage, chopped fine

1/4 C finely chopped onion

5 tbsp. white flour

2 tsp. finely chopped parsley

1/8 tsp. white pepper

1/4 tsp. crushed caraway seeds

1/2 tsp. fresh marjoram, minced.

1. Begin bringing a large pot half filled with water to a boil. In a large bowl toss the bread with the eggs, sugar and milk until all the liquid has been absorbed. Set aside.

2. Fry the bacon in a alrge skillet over low heat until it leaves a thin film of fat. Stir in the butter, sausages, and onions. Turn heat to medium and cook for about 10 minutes stirring often, until the onions are golden.

3. Remove the contents of the skillet with a slotted spoon and mash into the bread with a wooden spoon. Stir in the flour, parsley, pepper, caraway seeds, and marjoram.

4. With damp hands or 2 damp spoons, form 6 egg shaped dumplings. As soon as each is formed, drop into the boiling water. When the last dumpling as been added, begin timing them as you boil them for 15 minutes, or until the cetner is dry and fluffy, not sticky. Makes 10 dumplings

6 tbsp. mustard seeds, black preferably, but yellow acceptable

1/2 C dry mustard

1/4 C cider vinegar or white wine vinegar

1/2 C water

3/4 C pale Bavarian beer

1/4 C brown sugar

1 tsp. salt

2 medium cloves garlic, minced

1/8 tsp. ground allspice

1/8 tsp. ground cloves

1/4 tsp. fresh tgarragon

1 tbsp. honey.

Makes 5 cups.

2 pounds potatoes, peeled and cut into 1/2 inch cubes

1 1/2 pounds crisp apples, cored and cut into 1/2 inch cubes

1 tbsp. sugar

1 tsp. salt

1/4 tsp. white pepper

2 tbsp. unsalted butter at room temperature, diced

1. Bring a large saucepan of water to a boil and drop in the potatoes and boil for about 25 minutes, adding the apples after ten minutes.

2. Drain the potatoes and apples and then mash or whisk them together with the sugar, salt, pepper, and diced butter until smooth.

* a variation would be to thinly slice bockwurst and fry in two tablespoons of butter. Arrange sausage slices on top of mashed potato and apple combination and serve with black bread.

(sausages in curried tomato sauce)

2 tbsp. unsalted butter

1 pound small red Bockwrust

3 cups seeded and chopped canned tomatoes, liquid reserved

3/4 C juice from canned tomatoes

1 bay leaf

1 tsp. salt

1/4 tsp. black pepper

1/2 tsp. paprika

1 tbsp. curry powder or Garam Masala

1 onion, halved and stuck with 3 cloves total

2 tbsp. roughly chopped fresh parsley

1. Heat the butter in a large skillet and fry the sausages over medium high heat until lightly browned all over.
2. Remove the sausages and cut them into 2 inch slices. Set aside. Stir the tomatoes into the skillet, scraping the bottom to mix well. Sit in 1/2 C tomato juice, the bay leaf, salt, pepper, paprika, curry powder and onion.
3. Mix well, bring to a boil over high heat, and then reduce heat to low. Simmer, uncovered, for twenty minutes. After simmering, remove the onion and bay leaf and discard. Add the sausages and remaining 1/4 cup tomato juice. Stir well and simmer for 30 minutes more. Sprinkle with parsley and serve.

1/2 pound smoked salami, cut in 1/2 inch cubes

1/2 C thinly sliced dill pickle

1/4 C pearl onions, parboiled for 5 minutes, drained, and thinly sliced.

1 large very ripe tomato, diced

1/4 pound Gruyere cheese, cut in 1/2" cubes

2 eggs, hard-boiled, thinly sliced

2 tightly packed cuts of salad greens torn into bite-sized pieces

1/4 cup fresh peas, parboiled for 2 minutes, drained or thawed frozen.

2 anchovy filets, minced

1/4 C vegetable oil

2 tbsp. red wine, sherry or cider vinegar

1 1/2 tsp. prepared mustard

pinch of paprika

1 tsp. minced fresh dill

1/8 tps. salt

1/8 tsp. white pepper

1. Toss the salami, pickles, onions, tomato, cheese, eggs, greens, peas, and anchovies in a salad bowl.

2. Place the oil, vinegar, mustard, paprika, dill, salt, pepper in a jar, screw on the lid and shake well. Immediately pour over the salad and toss well. Refrigerate, covered, for 2-24 hours. Toss again, just before serving.

1. Grate a couple of russet potatoes ( if you can get any of the yellow varieties such as Yukon Gold, better yet)

2. Grate enough yellow onion to taste (one small one for 2-3 potatoes)

3. Add enough flour to make the potatoes sticky.

4. Add a pinch of salt and a dash of nutmeg (yep, nutmeg)

5. Form patties and fry them in enough oil to make them float. Turn to brown evenly. Serve hot with sour cream or apple sauce.

Servings: 6

Ingredients

6 Bratwursts

12 oz (1 Can) Beer

1 Onion; Med., Chopped

6 Peppercorns

4 Cloves

6 Hard Rolls

1. Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard.

Serves: 4

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.