Bratwurst sitting on a bed of grilled sauerkraut and onions

The smell of bratwurst sitting on a bed of grilled sauerkraut and onions brings back memories that it seem like yesterday. We were sitting in the little cafe on the Danube River, the Wurstkuche Restaurant in Regensburg, Germany, also known as the Sausage Kitchen, eating our lunch.  My Dad showing us these lines on the wall that were high water marks from flooding of the Danube, a stone’s throw from the restaurant.

This was just a cafe to have lunch, not yet known as the oldest continuously open public restaurant in the world. No, this wasn’t yesterday, it was 1955 and I was 8 years old.

Captain Dudley Jones, stationed at Regensburg, Germany, the year 1955, had been joined by his family, wife Billie and two sons, Skip and Little Bill; and along the way we added another member, Reuben, a full sized long haired Dachshund.

It must have been a Sunday, and we drove across the bridge for some sightseeing. We lived in a house across from the river from St Peter’s Cathedral. The picture I have included of the Bridge and Cathedral is almost the same as the painting my parents’ commissioned.

There are memories that just stay with you. Some 20 years ago I watched a travel documentary and the scene is from inside this restaurant. They are showing the high water marks from the Danube flooding and I excitedly start babbling, “I have eaten there! I have eaten there!” Then the cameras went outside and I knew I was right.

So I have decided it’s time for a good German sausage dinner. with real sausage, not stuff with something like Wilshire Farms on the label. Authentic German Sausage recipes made at home, eaten at home, and does it get any better than this? Yes, it does, but I don’t have the cash to fly over to Germany for lunch, so this will have to do.

 

 

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Homemade Worcestershire Sauce, worth the wait

Moving time, the year 2005 and we moved to Dundee, Oregon. So much stuff, and so many boxes. Anyway after unpacking I loaded up the pickup with a stack of cardboard to be recycled.

I drove down to the tiny transfer lot and disposed of the cardboard. Then took the newspaper to the big dumpster for paper.

Well, I’m no dumpster diver, but the magazine on top looked interesting. Fortunately it was close to the opening and when I reached in, I saw it was more than one. It was three years of Saveur magazines, score.

If you haven’t read Saveur, then you’re missing out. It’s as close to the old Time Life Foods of the World in a modern, magazine form. I took them home and Francene and I had a grand time going through them, for the next several years. Then subscribed to it.

Now I haven’t ever been one to make magazine recipes, which is a good thing. I would be even bigger than I am if I did. But they have some great articles, and one was about what they used in-house and the condiments they made.

When it comes to sauces, I grew up with the usual steak sauce, A-1, and a bottle of Worcestershire Sauce. And of course mustard. One particular issue had Saveur’s recipe for Worcestershire Sauce and a pub mustard made with Guinness beer. Spicy Guinness Mustard, I made them both. Several times.

If your looking for a thin, delicate brew then double strain, want it like the store bought stuff, strain through a coffee filter (will take about two weeks as it's so full of good stuff).
Thick and creamy this mustard has a musty flavor from the stout. We have made it at eat 5 times, usually a double batch and give some to the kids.

These two condiments have evolved into probably the two most used condiments Francene and I use. The Worcestershire Sauce is thick and rich. and the Mustard is just right for everything we use a mustard for. Although we do still use Grey Poupon Dijon Mustard occasionally.

I have made The Worcestershire Sauce two different ways, first, I followed their instructions and the other way was to not strain, but blend everything into a thicker sauce. I love both variations. The Mustard has been made with both Guinness and Sheaf Stout. Both are excellent.

I highly recommend both of these condiments and also recommend you subscribe to Saveur. They also have a fantastic website. https://www.saveur.com/

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A very cool bar

What to do with an old sewing machine cabinet. This is a Model 22 Drawing Room Cabinet that held a Singer 66-1 sewing machine and the finish was in horrid condition. For the purist out there. The cabinet has a new use but has had absolutely NO modifications to it other than adjust the lift spring load

My mother purchased the cabinet and model 66-1 machine around 1960. It suffered from decades of old English furniture polish and served as a plant holder. I was able to bleach out the top surfaces and steel wool out the gray water mark damage. Although the pictures do not show the top, it’s as beautiful now as the rest of the cabinet. But I have no use for an old sewing machine.

I also don’t really have a use for a mini bar, but if I was going to keep this, it had to have some practical use.

Drink tray utilizes original sewing machine lift spring that has been adjusted for new tray weight. Also shown is the vintage 3 piece cane that has been attached to the drink tray to control the rate of vertical travel speed and to push tray back into cabinet. Drawers on the left hold bar tools, shot glasses and crystal tumblers.

The right side is a hidden door that allowed service to the drive belt. Here you can ‘hide’ the favorites.

When I first began the refinishing and conversion I researched electric lifts, hydraulic lifts etc. Besides being an expensive way to control lift, nothing I found would both fit and provide the needed amount to travel.  So I poured a nice one and decided that the conversion would have been done in the 1940’s to 1960’s, how would they have done it? probably adjust the lift spring tension, problem solved.

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