The Bohemian Zuke

Ingredients

Danger Moon pork portions/wurst

Danger Moon lard

Zukes/zucchini

Instructions

Boil wurst portion(s) 3-5 minutes; longer if frozen. Do not overboil as to preserve fat/flavor.

Sear wurst in pre-heated pan; we prefer cast-iron. Poke to release more fat/lard.

Slice each nearly in half lengthwise and cook flesh down until 160 degrees F. 

Cook until desired crispiness, confit, as the Frenchies say.

Zukes

Ingredients

½ medium size zuke per person is plenty

1 egg for each zucchini, give or take

Saltine crackers ½ pack per person, give or take

Flour
Lowry's Seasoned Salt

Instructions

Slice zuke into hefty medallions/coins..not too thin.

Dust each zuke medallion fully in flour.

Cover each medallion in egg.

Then cover in crushed crackers.

I tend to keep a coating, covering, frying system going constantly but this is only for the experienced. Take it or leave it. In any case, heat lard in cast-iron pan over medium heat, adjusting as necessary. Careful for leaping lard! Test readiness of heated lard by dropping in small piece of cracker or zuke. Fry each side of zuke medallion until desired crispiness. Sprinkle lightly with Lowry's. Nam, nam!