Charcuterie party this weekend, anyone have a good sausage or pickle recipe?
- Thread starter traca
- Start date
Dawn's zucchini pickles posted up above
http://eat.at/swap/forum1/117796_Here_you_go_Ang_REC__Mrs_Higginbothams_Zucchini_Pickles
http://eat.at/swap/forum1/117796_Here_you_go_Ang_REC__Mrs_Higginbothams_Zucchini_Pickles
and this brine for all kinds of veggies. I use asparagus/cauliflower/carrots
you can eat it right away.
http://eat.at/swap/forum1/112889_This_is_a_good_recipe_for_asparagus_and_especially_those_pesky_butts
you can eat it right away.
http://eat.at/swap/forum1/112889_This_is_a_good_recipe_for_asparagus_and_especially_those_pesky_butts
traca, here is the search page for "sausage making". lots of good threads
http://eat.at/swap/forum/index.php?action=search3&keywords=sausage+making&andor=and&searchin=all&forumid=1&dayrange=1238&username=&matchtype=exact
http://eat.at/swap/forum/index.php?action=search3&keywords=sausage+making&andor=and&searchin=all&forumid=1&dayrange=1238&username=&matchtype=exact
Love those zucchini pickles--here's another REC: Westport River Barrel Cukes...
Westport River Barrel Cukes
Recipe By :Chris Schlesinger, John Willoughby, and Dan George/Quick Pickles: Easy Recipes for Big Flavor
4 1/2 pounds pickling cucumbers -- 3 to 5 inches long, blossom ends removed
1 handful small fresh chiles -- of you choice, stabbed or slit twice (1 to 2)
1 large head garlic -- minced
1 cup fresh horseradish -- grated
1 large onion -- sliced crosswise about 1/2-inch thick
1 handful fresh dill -- heads or fronds (optional)
2 tablespoons yellow mustard seeds
2 tablespoons coriander seeds -- cracked
1 tablespoon black peppercorns
4 dried bay leaves -- crumbled
1 handful grape -- sour-cherry, or oak leaves, well washed (optional)
12 cups water
3/4 cup white wine vinegar
7 1/2 tablespoons coarse salt
1. In a very large bowl, combine the cucumbers, chiles, garlic, horseradish, onion, dill, mustard seeds, coriander seeds, peppercorns, bay leaves, and grape leaves. Pack this mixture into a wide-mouth gallon crock or jar.
2. In a separate large, nonreactive bowl or pitcher, combine 12 cups water, vinegar, and salt to make the brine, stirring until the salt dissolves.
3. Cover the cucumber mixture with a plate, then weight the plate down with a clean stone, a brick, or whatever you have available; the idea is to keep the cucumbers submerged as they pickle. Add enough of the brine to cover the cucumbers by 2 inches or more.
4. Cover with a clean cloth, and store at room temperature for 4 to 7 days, taking care to keep the contents submerged at all times and to skim any foam that may form on the brine’s surface every 1 to 2 days.
5. The pickles are done when their pale-green color is mostly the same inside and out. They will keep, covered and refrigerated, for 1 month, but they will start to soften unless you’ve included plenty of grape, cherry, or oak leaves. To freshen the flavor of the brine, you can strain the solids out of the liquid, bring the brine to a boil, cool it to room temperature, and re-immerse the cucumbers and other vegetables in it, discarding the original flavorings and freshening the flavor with more of those same flavorings.
Source:
"Martha Stewart Living"
Yield:
"4 quarts"
NOTES : Takes 7 Days
Westport River Barrel Cukes
Recipe By :Chris Schlesinger, John Willoughby, and Dan George/Quick Pickles: Easy Recipes for Big Flavor
4 1/2 pounds pickling cucumbers -- 3 to 5 inches long, blossom ends removed
1 handful small fresh chiles -- of you choice, stabbed or slit twice (1 to 2)
1 large head garlic -- minced
1 cup fresh horseradish -- grated
1 large onion -- sliced crosswise about 1/2-inch thick
1 handful fresh dill -- heads or fronds (optional)
2 tablespoons yellow mustard seeds
2 tablespoons coriander seeds -- cracked
1 tablespoon black peppercorns
4 dried bay leaves -- crumbled
1 handful grape -- sour-cherry, or oak leaves, well washed (optional)
12 cups water
3/4 cup white wine vinegar
7 1/2 tablespoons coarse salt
1. In a very large bowl, combine the cucumbers, chiles, garlic, horseradish, onion, dill, mustard seeds, coriander seeds, peppercorns, bay leaves, and grape leaves. Pack this mixture into a wide-mouth gallon crock or jar.
2. In a separate large, nonreactive bowl or pitcher, combine 12 cups water, vinegar, and salt to make the brine, stirring until the salt dissolves.
3. Cover the cucumber mixture with a plate, then weight the plate down with a clean stone, a brick, or whatever you have available; the idea is to keep the cucumbers submerged as they pickle. Add enough of the brine to cover the cucumbers by 2 inches or more.
4. Cover with a clean cloth, and store at room temperature for 4 to 7 days, taking care to keep the contents submerged at all times and to skim any foam that may form on the brine’s surface every 1 to 2 days.
5. The pickles are done when their pale-green color is mostly the same inside and out. They will keep, covered and refrigerated, for 1 month, but they will start to soften unless you’ve included plenty of grape, cherry, or oak leaves. To freshen the flavor of the brine, you can strain the solids out of the liquid, bring the brine to a boil, cool it to room temperature, and re-immerse the cucumbers and other vegetables in it, discarding the original flavorings and freshening the flavor with more of those same flavorings.
Source:
"Martha Stewart Living"
Yield:
"4 quarts"
NOTES : Takes 7 Days
If you like em sweet--here's one from Martha REC: Bread & Butter Pickiles...
Bread-and-Butter Pickles
Recipe By :Martha Stewart
2 pounds cucumbers -- (Kirby's) scrubbed, ends trimmed, sliced crosswise 1/4-inch-thick
1 medium white onion -- sliced 1/4-inch-thick
1 cup ice cubes
2 tablespoons coarse salt
2 cups apple cider vinegar
1 1/2 cups sugar
3/4 teaspoon mustard seeds -- whole
1/2 teaspoon celery seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon ground turmeric
1. In a large bowl, combine cucumbers, onion, ice cubes, and salt. Toss to combine. Let stand for 3 hours. Drain. Rinse well, and drain again.
2. In a medium saucepan, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to a boil. Add cucumber mixture, and return to a boil, stirring occasionally.
3. Ladle pickles into clean jars. Let stand until cool. Cover, and store, refrigerated, for up to 1 month.
Source:
"Martha Stewart Living"
Yield:
"3 Pints"
Start to Finish Time:
"3:30"
NOTES : Sweet with a hint of spiciness, these pickles are made using small-seeded, thin-skinned Kirby cucumbers—a perfect variety for canning. Kirby pickles have the additional benefit of longevity; once picked, they will keep in the refrigerator for up to a month before processing.
Bread-and-Butter Pickles
Recipe By :Martha Stewart
2 pounds cucumbers -- (Kirby's) scrubbed, ends trimmed, sliced crosswise 1/4-inch-thick
1 medium white onion -- sliced 1/4-inch-thick
1 cup ice cubes
2 tablespoons coarse salt
2 cups apple cider vinegar
1 1/2 cups sugar
3/4 teaspoon mustard seeds -- whole
1/2 teaspoon celery seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon ground turmeric
1. In a large bowl, combine cucumbers, onion, ice cubes, and salt. Toss to combine. Let stand for 3 hours. Drain. Rinse well, and drain again.
2. In a medium saucepan, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to a boil. Add cucumber mixture, and return to a boil, stirring occasionally.
3. Ladle pickles into clean jars. Let stand until cool. Cover, and store, refrigerated, for up to 1 month.
Source:
"Martha Stewart Living"
Yield:
"3 Pints"
Start to Finish Time:
"3:30"
NOTES : Sweet with a hint of spiciness, these pickles are made using small-seeded, thin-skinned Kirby cucumbers—a perfect variety for canning. Kirby pickles have the additional benefit of longevity; once picked, they will keep in the refrigerator for up to a month before processing.
marg in pa's REC: Cheese & Parsley Sausage is very very good....
Cheese and Parsley Sausage
2 pounds pork shoulder, butt, -- coarsely ground
1/4 pound pork fat -- coarsely ground
3 tablespoons chopped fresh parsley
3 cloves garlic -- crushed
1 teaspoon salt
1/4 teaspoon fresh black pepper
4 tablespoons dry white wine
1/2 cup grated parmesan cheese
Put all the ingredients together and mix well. Let sit for an hour and mix again. Stuff into casings.
Cheese and Parsley Sausage
2 pounds pork shoulder, butt, -- coarsely ground
1/4 pound pork fat -- coarsely ground
3 tablespoons chopped fresh parsley
3 cloves garlic -- crushed
1 teaspoon salt
1/4 teaspoon fresh black pepper
4 tablespoons dry white wine
1/2 cup grated parmesan cheese
Put all the ingredients together and mix well. Let sit for an hour and mix again. Stuff into casings.
or Jane Grigson's REC:; Saucisson a l' Ail (Garlic Sausage)...
Saucisson a l'Ail (Garlic Sausage)
Recipe By :Jane Grigson
2 pounds lean pork shoulder -- or neck
2 tablespoons coarse salt
1/2 teaspoon ground black pepper
1/2 teaspoon quatre-epices
1 good pinch cayenne pepper
1 small pinch saltpeter
1 garlic clove -- crushed
1/2 pound pork fat -- hard (fatback)
1 teaspoon whole black peppercorns
2 tablespoons brandy -- eau-de-vie, gin, vodka, or marc
Grind the lean meat well, add the seasonings except for the whole black pepper and the hard liquor. Grind again twice.
Chop the pork fat into small dice, and add it together with the whole peppercorns and brandy to the ground lean meat. Mix it well together with your hands for 10 minutes. Fill the skins firmly, pressing the mixture down well. Hang from a hook, at an airy 60 degrees F. for 4 days; then string and store at about 50 degrees F. for 5 months.
Source:
"The Art of Charcuterie"
Saucisson a l'Ail (Garlic Sausage)
Recipe By :Jane Grigson
2 pounds lean pork shoulder -- or neck
2 tablespoons coarse salt
1/2 teaspoon ground black pepper
1/2 teaspoon quatre-epices
1 good pinch cayenne pepper
1 small pinch saltpeter
1 garlic clove -- crushed
1/2 pound pork fat -- hard (fatback)
1 teaspoon whole black peppercorns
2 tablespoons brandy -- eau-de-vie, gin, vodka, or marc
Grind the lean meat well, add the seasonings except for the whole black pepper and the hard liquor. Grind again twice.
Chop the pork fat into small dice, and add it together with the whole peppercorns and brandy to the ground lean meat. Mix it well together with your hands for 10 minutes. Fill the skins firmly, pressing the mixture down well. Hang from a hook, at an airy 60 degrees F. for 4 days; then string and store at about 50 degrees F. for 5 months.
Source:
"The Art of Charcuterie"
dawn_mo
Well-known member
This is one of my favorites. REC: Sweet and Sour Freezer Pickles
You can make these ahead of time and people love this pickles. They come out really crispy. I have served them at parties and they just disappear.
* Exported from MasterCook *
Sweet-Sour Freezer Pickle Chips
Recipe By : Sunset Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes
Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch headspace. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. That is a very space efficient way to store the pickles.) Makes 3 pints.
- - - - - - - - - - - - - - - - - -http://eat.at/swap/forum12/7_REC__Sweet-Sour_Freezer_Pickle_Chips
You can make these ahead of time and people love this pickles. They come out really crispy. I have served them at parties and they just disappear.
* Exported from MasterCook *
Sweet-Sour Freezer Pickle Chips
Recipe By : Sunset Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes
Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch headspace. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. That is a very space efficient way to store the pickles.) Makes 3 pints.
- - - - - - - - - - - - - - - - - -http://eat.at/swap/forum12/7_REC__Sweet-Sour_Freezer_Pickle_Chips
dawn_mo
Well-known member
And another. REC: Sweet Pickle Relish and variations
I make this one without water bathing it, which you aren't supposed to do, but I do this one and my mother's dill pickles and they are fine. I just make sure the jars and lids are sterilized. If you are going to use it right away, you wouldn't even have to can it, just cook it a bit longer and refrigerate it. I love this relish mixed with mustards.
* Exported from MasterCook *
Pickle Relish
Recipe By : Kerr's Blue Book of Canning
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
4 cups chopped cucumbers
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup plain salt
4 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish. Let stand 2 hours up to 12 hours. Drain thoroughly, pressing out excess liquid. Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes. Pack hot into 1/2 pint jars. Process in a water-bath for 10 minutes.
- - - - - - - - - - - - - - - - - -http://eat.at/swap/forum12/6_REC__Pickle_Relish_and_variations
I make this one without water bathing it, which you aren't supposed to do, but I do this one and my mother's dill pickles and they are fine. I just make sure the jars and lids are sterilized. If you are going to use it right away, you wouldn't even have to can it, just cook it a bit longer and refrigerate it. I love this relish mixed with mustards.
* Exported from MasterCook *
Pickle Relish
Recipe By : Kerr's Blue Book of Canning
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
4 cups chopped cucumbers
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup plain salt
4 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish. Let stand 2 hours up to 12 hours. Drain thoroughly, pressing out excess liquid. Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes. Pack hot into 1/2 pint jars. Process in a water-bath for 10 minutes.
- - - - - - - - - - - - - - - - - -http://eat.at/swap/forum12/6_REC__Pickle_Relish_and_variations
dawn_mo
Well-known member
REC: Hot Italian Fennel Sausage
* Exported from MasterCook *
Hot Italian Fennel Sausage
Recipe By :Mark in Denver
Serving Size : 1 Preparation Time :0:00
Categories : Sausage
Amount Measure Ingredient -- Preparation Method
2 lb. coarsely ground pork shoulder
1 tsp coarsely ground black pepper
2 tsp salt
1 T. fennel seed
1 T ground fennel
2 T. white wine
1 cup coarsely chopped flat Italian parsley
1 T. crushed red pepper
Combine all ingredients in a large bowl. You may stuff into hog casings and tie into
4" links, or use in bulk. To cook links, saute in a little oil or place in a shallow pan and bake at 375 F. for 45 minutes or you can grill them.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Hot Italian Fennel Sausage
Recipe By :Mark in Denver
Serving Size : 1 Preparation Time :0:00
Categories : Sausage
Amount Measure Ingredient -- Preparation Method
2 lb. coarsely ground pork shoulder
1 tsp coarsely ground black pepper
2 tsp salt
1 T. fennel seed
1 T ground fennel
2 T. white wine
1 cup coarsely chopped flat Italian parsley
1 T. crushed red pepper
Combine all ingredients in a large bowl. You may stuff into hog casings and tie into
4" links, or use in bulk. To cook links, saute in a little oil or place in a shallow pan and bake at 375 F. for 45 minutes or you can grill them.
- - - - - - - - - - - - - - - - - - -
steve2-in-la
Well-known member
This is a charcuterie fav, REC: Pickled Grapes.
Pickled Grapes
Los Angeles Times - July 23, 2008. Richard Hartog. Great with pork. Minced onion adds a savory dimension to pickled grapes. Adapted from Catherine Plagemann's "Fine Preserving." Makes 3 cups.
3 cups stemmed RED SEEDLESS GRAPES (about ¾ lb)
1½ cups SUGAR
1 cup WHITE WINE VINEGAR
3 (3" inch) STICKS CINNAMON
1 tsp RED PEPPER FLAKES
1 Tbsp MINCED ONION
Wash the grapes and divide them into three pint-sized canning jars.
In a small saucepan, bring the sugar, vinegar, cinnamon, red pepper flakes and onion to a boil, then simmer 5 minutes. Pour the syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours.
Pickled Grapes
Los Angeles Times - July 23, 2008. Richard Hartog. Great with pork. Minced onion adds a savory dimension to pickled grapes. Adapted from Catherine Plagemann's "Fine Preserving." Makes 3 cups.
3 cups stemmed RED SEEDLESS GRAPES (about ¾ lb)
1½ cups SUGAR
1 cup WHITE WINE VINEGAR
3 (3" inch) STICKS CINNAMON
1 tsp RED PEPPER FLAKES
1 Tbsp MINCED ONION
Wash the grapes and divide them into three pint-sized canning jars.
In a small saucepan, bring the sugar, vinegar, cinnamon, red pepper flakes and onion to a boil, then simmer 5 minutes. Pour the syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours.
Here's a favorite from Bruce Aidells: Chicken and Apple Sausage.
Chicken and Apple Sausage
1 cup apple cider
3 1/2 pounds chicken thighs (4 1/2 pounds with bones), boned
or 3 1/2 pounds ground chicken
4 ounces dried apples
4 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 teaspoons dried sage
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
1 chicken bouillion cube, dissolved in
2 tablespoons boiling water
8-10 sausage casings
In a small saucepan, boil down the cider almost to a syrup, about 2-3 tbs. Cool and reserve.
Coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor.
Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper and other seasonings.
Divide the sausage into 7 or 8 portions (about 1/2 pound), wrap tightly in plastic wrap ar aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff into casings.
Makes 7or 8 1/2-pound packages or 20 5" link sausages.
Source: Flying Sausages, Bruce Aidells
Note: We grind the dried apples along with the chicken.
Chicken and Apple Sausage
1 cup apple cider
3 1/2 pounds chicken thighs (4 1/2 pounds with bones), boned
or 3 1/2 pounds ground chicken
4 ounces dried apples
4 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 teaspoons dried sage
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
1 chicken bouillion cube, dissolved in
2 tablespoons boiling water
8-10 sausage casings
In a small saucepan, boil down the cider almost to a syrup, about 2-3 tbs. Cool and reserve.
Coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor.
Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper and other seasonings.
Divide the sausage into 7 or 8 portions (about 1/2 pound), wrap tightly in plastic wrap ar aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff into casings.
Makes 7or 8 1/2-pound packages or 20 5" link sausages.
Source: Flying Sausages, Bruce Aidells
Note: We grind the dried apples along with the chicken.
melissa-dallas
Well-known member
Cevapcici from the Frugal Gourmet
* Exported from MasterCook *
Cevapcici (Yugoslavian Sausages)
Recipe By : The Frugal Gourmet On Our Immigrant Ancestors
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
1 lb ground lamb
1 lb ground veal
1 lb ground pork
1 large yellow onion, peeled and grated
3 cloves garlic -- peeled and crushed
3 tbsp hot Hungarian paprika, or
sweet paprika and a little cayenne
2 tbsp freshly ground black pepper
Salt to taste
Pinch of freshly grated nutmeg
Olive oil for basting
Mix all the ingredients, except the oil, thoroughly and roll the mixture into
little “cigars” about 1 inch by 3 inches. Rub lightly with olive oil and grill
or broil until done. These are great on the barbecue.
Serve with yoghurt sauce (recipe follows).
Yoghurt Sauce
1 pint yoghurt
1/2 cucumber, peeled, grated and drained 1 hour
2 cloves garlic, peeled and crushed
Juice of 1/2 lemon
Salt and ground white pepper to taste
Pinch of cayenne pepper
Mix all the ingredients together and serve with Cevapcici as a dip.
* Exported from MasterCook *
Cevapcici (Yugoslavian Sausages)
Recipe By : The Frugal Gourmet On Our Immigrant Ancestors
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
1 lb ground lamb
1 lb ground veal
1 lb ground pork
1 large yellow onion, peeled and grated
3 cloves garlic -- peeled and crushed
3 tbsp hot Hungarian paprika, or
sweet paprika and a little cayenne
2 tbsp freshly ground black pepper
Salt to taste
Pinch of freshly grated nutmeg
Olive oil for basting
Mix all the ingredients, except the oil, thoroughly and roll the mixture into
little “cigars” about 1 inch by 3 inches. Rub lightly with olive oil and grill
or broil until done. These are great on the barbecue.
Serve with yoghurt sauce (recipe follows).
Yoghurt Sauce
1 pint yoghurt
1/2 cucumber, peeled, grated and drained 1 hour
2 cloves garlic, peeled and crushed
Juice of 1/2 lemon
Salt and ground white pepper to taste
Pinch of cayenne pepper
Mix all the ingredients together and serve with Cevapcici as a dip.
steve2-in-la
Well-known member
You know that "Frug" was a pederast? And not in a "good" way. Can't look at his work anymore.
steve2-in-la
Well-known member
Didn't mean that to be a smack-down of you. Just thought it should be put out there.
heather_in_sf
Well-known member
I miss his shows, I learned so much. Is he still alive?