Swine Hund

Pretzels:

Dissolve the yeast in warm water
Add the salt and sugar to the yeast mixture
Blend in flour and knead the dough until it is smooth, about 7 to 8 minutes
Cover and let rise until it is double in bulk
Punch down. Cut dough into small pieces and roll into ropes
Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt
Allow the pretzels to rise until almost double in bulk
Bake in a preheated oven at 425°F for 10 to 15 minutes or until the pretzel is browned
Serve with mustard

The pretzel can be traced back to the Romans, although the twisted lose knot shape is thought to have been introduced in the early part of the 7th century. The first North American commercial pretzel factory was established in 1861 in Lititz, Pennsylvania. There are two main types of pretzel, hard and crisp or soft and chewy (the older or the two forms). The latter is often sold hot with mustard by street vendors from their pretzel carts. They can be sprinkled with coarse salt or not and shaped in the form od knots, sticks, or rings. Crisp pretzels are available in many sizes, shapes and even flavours (such as rye) in supermarkets
Best if eaten immediately. If not, store in airtight container

Remove the neck and giblets from the goose and set aside. Remove all the fat you can see in the cavity. Pat goose dry, rub with salt and pepper
Place the thyme, apples, celery and onions in the cavity of the goose, skewer shut with poultry pins and tightly lace with twine. Fold the wings flat against the back and skewer the neck skin to the back
Place the goose breast side down in a lightly oiled large, shallow roasting pan. Prick the skin well all over with a fork
Roast the goose, uncovered, for 30 minutes in a preheated 500°F oven, then reduce the heat to 400°F and roast, uncovered for 30 minutes longer
Pour off all the drippings and carefully turn goose over breast side up, roast uncovered for another 1 hour
Pour drippings out of pan again and prick the goose again with fork and put the remaining 2 cups water in pan, and continue roasting the goose, uncovered for 1 to 1 1/2 hour
Pour off all drippings again and reserve
Put the goose on a platter, cover with aluminum foil as to form a tent and let stand for 30 minutes
Skim 6 tablespoons of fat from the pan drippings and heat for 1 minute in heavy 10 inch skillet over low heat. Add the flour then cook and stir for 3 minutes
Measure 3 cups of giblet juice (cooked while goose was roasting) drippings and stock. Add to skillet and turn up the heat and cook, whisking constantly until thickened and smooth. Add salt and pepper to taste and the finely chopped giblets, if desired
Serve and garnish

Mix the meats, fat and seasonings in large bowl, then grind with a fine (1/8 inch) plate
Add milk and knead until the spices are well distributed through the meat mixture
Stuff the spiced meat mixture in the casings and tie into 5 inch links
Can leave brats raw or poach them for 20 minutes before storing. Will keep refrigerated for 2 to 3 days, or 2 months frozen

Place the meat in a large container (not Metal)
In a saucepan bring the water, vinegar, onions, salt, peppercorns, bay leaves and cloves to a boil. Simmer for 10 minutes
Cool the above marinade to room temperature. Pour the marinade over meat. Refrigerate for 2 to 3 days, turning several times each day
Remove the meat from marinade and dry. Brown the meat in hot vegetable oil in a Dutch oven
Add the tomato and marinade liquid. Cover and simmer gently for 1 to 2 hours, until the meat is tender
Remove the meat from juices. Also remove the peppercorns, cloves and bay leaves
Mix the flour and sugar with water until any lumps disappear. Add to the pan juices and cook until thickened
Serve and garnish

Serve with boiled potatoes and red cabbage
The meat can also be placed in a 325°F oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours

Combine the wine, juice, peel, cinnamon, cloves and 4 tablespoons sugar in a saucepan
Simmer for 8 to 10 minutes and strain into a punch bowl
Heat the rum slightly. Place remaining sugar in large metal spoon or ladle. Light rum with a match and pour over the sugar
Pour the burning sugar over the punch
Serve immediately

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