bratwurst and cucumber


the heat has returned to portland, it is 95 under the trees, and likely more of that tomorrow. still hasn't rained, must be some kind of record, the grass up the hill looks like texas, hardly a revelation then that no one wants to hassle with a hot stove.
an email from a friend requested this recipe just as i was collecting some notions what to do about dinner. 


depending how many you feed, say you do four:
4 bockwurst, bratwurst, weisswurst or some such, cooked through, skin off, sliced into bite size rounds 
1 english (long), or 3 country cucumbers (short), peeled, or striped and sliced as thin as possible (may be on your mandoline) 
1 thinly sliced red onion (as thin as the cucumbers)
as much dill weed as you can stand
same with thyme
if you have excellent homemade mayonnaise, a fusion of tarragon? use it as your dressing, lightly thinned with vinegar, capers added, otherwise
for the dressing: 
the best olive oil you can afford, half a cup, or more, as you like
sherry vinegar, 2 tablespoons
non pareilles capers in vinegar, drained, 1.5 tablespoons, or to your liking
hot mustard (see my blog), or to be fancy, use a pommery (moutarde de meaux) or dijon mustard, 1 plump tablespoon
1 egg yolk (large)
fork or shake the above well in a glass jar (lid on) until creamy
adjust flavor with salt and pepper (use crunchy sea salt and coarse black pepper)

start making the dressing and set it aside to cure while you do the wurst, the cucumbers and the onion.


when you're ready, shake up the dressing again, then tumble the wurst, the cucumbers and the onion with the dressing. rest this for a few minutes, then add wisps of dill weed and thyme.
gently tumble, and serve, with baguette toast, or black bread, a cold pinot grigio works well as drink, so does an icy flat tire.



this has to be one of my favorite dishes, easy to fix, lovely to have on a hot day. a lot though, as so often, depends on the goods. it helps to have a german sausage maker nearby, ach, when they're turned out fresh, on fridays from the wurst table, they will be fragrant with spice, tender on the tongue and happy, especially with a sauce rĂ©moulade. this, according to my old larousse is simply a mayonnaise with two tablespoons of mixed herbs, parsley, tarragon and chives. one tablespoon capers, one tablespoon minced cornichons and if you like two chopped anchovies.