Hotspotoutdoors

is going to be 6o degrees here today.
taking cover off the grill
putting the Spaeten umbrella back up.
The german beer fest music will be loud
and
I will be forced to get a bunch of German beer.

Are those albino brats")

what is on the grill???? i am starving

Weisswurst (German De-Weißwurst.ogg Weißwurst (help·info), literally white sausage; Austro-Bavarian: Weißwuascht) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as beiderl, lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings and separated into individual sausages about ten to twelve centimeters in length and about two centimeters in thickness.

skinny ones on upper shelf


Nürnberger Rostbratwurst A small, thin bratwurst from the city of Nürnberg. It is no longer than 7-9 cm and weighs no more than 25 g. It is traditionally grilled over a beechwood fire and served in sets of 6 or 12 with horseradish and sauerkraut or potato salad. Perhaps the most popular sausage in Germany, Nürnberger Bratwürste / Nürnberger Rostbratwürste is also protected under EU law with PGI status.[5] Traditionally roasted and served three abreast on a bun mit Senf (with mustard), this pork-based wurst is recognized in markets and restaurants across Germany. Fresh marjoram and ground caraway seed are attributed to being among the important ingredients in this distinctive sausage.

the loaves on the right

Leberkäse (help·info) (sometimes spelled Leberkäs or Leberka(a)s in Austria and the Swabian, Bavarian and Franconian parts of Germany and Fleischkäse in Switzerland) is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage. It consists of corned beef, pork, bacon and onions and is made by grinding the ingredients very fine and then baking it as a loaf in a bread pan until it has a crunchy brown crust.

on right in brown sauce with onions

Kalberwurst – A sausage with a distinctive, creamy flavor that originated in the Canton of Glarus, kalberwurst is made with veal, milk, ground crackers, and mild spices. It has a smooth texture and mild taste, and although most sausages are smoked, kalberwurst is not. It is often cooked with onions or gravy. Many Swiss restaurants in New Glarus serve kalberwurst and it is a featured dish at the community's annual Kilby Holiday

glass dish in the middle

German Potato Salad


Ingredients

* 9 potatoes, peeled
* 6 slices bacon
* 3/4 cup chopped onions
* 2 tablespoons all-purpose flour
* 2 tablespoons white sugar
* 2 teaspoons salt
* 1/2 teaspoon celery seed
* 1/8 teaspoon ground black pepper
* 3/4 cup water
* 1/3 cup distilled white vinegar

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
3. Saute onions in bacon drippings until they are golden-brown.
4. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Looks great, what time is supper today, I'm hungry.

That is a awesome photo Len and I must say my mouth was watering when I saw the weisse wurst and the leberkase and the potato salad- Heck the whole grill

You really do have some very lucky neighbors.

What's your address?

That picture proves that the Germans, besides being the world's greatest lovers, are also the world's greatest cooks. Have you ever noticed that most of the good butcher shops have German names??

10-4

Jim did you see the show on PBS a couple days ago?
German cooking from South Dakota.

ST I am sorry to say that I missed it and I am sure that it was a special so it will not be on again anytime soon but if it is let me know. I have Cooks Country on the DVR. I use to subscribe but it just got to be too much money and had to tighten the budget somewhere.

That show has been on PBS a few times. It is pretty neat to watch it. I know several of he people in the video from 'Schmeck Fest' which is Eureka, South Dakota's annual festival. They do have amazing food. Most of their residents are Germans whom emmigrated to Russia around the Volga River prior to coming to America, so they have many distinctive dishes with a twist from the tradtional German fare.

Good Luck!

Ken