Wednesday, May 08, 2013

Latch, Yorkshire pudding and Weisswürst

Latch of gate on footpath beside  Groombridge Place.

Yorkshire pudding made with extra eggs roughly following the recipe of a Chinese chef who, according to the food writer Jane Grigson,  won a Yorkshire pudding competition in Yorkshire. Rich! Extravagant, for a  modest dish intended to make the joint last longer.

With our guests comes some Weisswürst, Bavarian white sausage, made largely from veal, usually washed down by Weissbier, the local wheat beer. Tied to the sealed container  is a jar of the Bavarian mustard sauce which is inseperable from the sausage.

1 comment:

marja-leena said...

Ah, the memories of those tastes of Bavaria!