There really isn’t anything on this planet that beats a good currywurst. Any Berliner will tell you. Cheap, fast, delicious, addictive. The currywurst is so iconic in fact that it’s even got a museum dedicated to it in Berlin. Now if you’re lucky enough to live in New York City, you can head down to the East Village and enjoy one of the best, most Authentic currywursts in America at Wechsler’s. But if you can’t, Andre Wechsler was kind enough to share his outstanding curry ketchup recipe for the first episode of the Schaller & Weber Test Kitchen. Don’t Forget to stock up on brats!
It is once again our favorite time of year, Oktoberfest is upon us! Schaller & Weber would like to cordially invite you to our Oktoberfest celebration on Oct. 4th in Astoria, NY. But don’t worry if you can’t make it,just grab yourself an Oktoberfest Pack and read Maxim’s guide to Oktoberfest.
The summer is in full swing, and what better way to spend a Wednesday evening than with a cold drink and a tasty sausage? So we fired up the grill and took to the rooftops. With the sun setting over the New Jersey skyline, partygoers enjoyed Bratwurst, Chicken Brats, Cheddar Brats and our mouthwatering Spicy Cheddar Brats (On sale now! *nudge nudge*). Truly the perfect ending to a beautiful NYC summer day.
For a simple summer meal, this smoked pork loin is perfect when quickly heated in a pan or browned on a grill. Kasseler is a popular German preparation of pork, and it refers to any meat that has been smoked and cured in a salt brine. Since it comes out of this process ready-to-eat, you won’t have to work very hard–and if you order online, we’ll even deliver it to your door.
Dads are notoriously tough to shop for, but the day I started sending mine packs of Schaller & Weber meats, I never experienced pre-Father’s Day anxiety again. The Bacon. Is the greatest gift that any father could ever ask for or hope to receive. Except, I guess, fatherhood. But every so often, every dad needs a respite from his brood of screaming or money-beseeching children, and that moment of peace can absolutely be found in a bite of our
Summer is now finally (almost) upon us, and that means one thing: grilling season. Luckily, Schaller & Weber sausages are now available for purchase online, including our newest Veal Bratwurst and Chorizo, not to mention the always-favorite Cheddar Bratwurst, original Bratwurst, and Frankfurters.
Landbrot Bakery and Bar has arrived on the Lower East Side and in the West Village! There’s a lot to love about this chic restaurant: they’re open late, it’s spacious and of meticulous decor, you can sit outside, their list of cakes fills nearly 11” of menu, and their selection of German craft beers aligns perfectly with our taste.
The Knicks are still going strong in the playoffs, and Andrew Carmellini’s beer-braised Schaller & Weber Cheddar Brats are a great way to celebrate between dunks at Madison Square Garden. The arena’s gastronomical renovation has been met with mostly rave reviews, but Carmellini’s sausages are a standout, the Carmelo Anthony of concessions.
In New York, we are eagerly awaiting the opening of Reichenbach Hall, gearing up to be Manhattan’s largest indoor beer hall and restaurant on W. 37th St. Twin Reichenbachs Keith and Willy are the bros. behind Hop Devil Grill in the East Village, so we know they know how to facilitate a good time.
Restaurateur Michael Momm is gearing up for the L.A. opening of his biergarten Loreley, whose original outpost opened on New York’s Rivington St. in 2003. He invited Schaller & Weber (and our patés) to a pre-opening dinner party at his home in Los Angeles. The guests were friendly and down to earth, like Momm himself, and they represented various corners of his life.
It’s not often that Schaller & Weber adds new products to their lineup, but when they do, you can be sure that they’ve been carefully prepared according to the same high standards all their other recipes follow. More importantly, these taste really, really good. Check out what’s now available in-store, online, and from your favorite retailers:
Newly nominated for another James Beard award–this time for Best NYC Chef–and definitely deserving of it, April Bloomfield’s food just keeps getting better. For example, her widely-publicized recipe for the bar snack called Devils on Horseback, which are served at The Spotted Pig in the West Village nightly, has recently received an upgrade.
This recipe adapted from SAVEUR is refrigerator-door-worthy and easy to make using Schaller & Weber favorites. A choucroute garnie like this one is perfect for these last cold winter days, and it reminds us of founder Ferdinand’s training in the Alsace region of France.
You know it’s mid-March when Spring starts stirring under her snowy blanket and Green Cabbage goes on sale at Fairway. This Sunday is St. Patrick’s Day, the annual beer-feast that’s liable to get sloppy without the proper nourishment to accompany it. So what’s it going to be?
It’s Valentine’s Day again. This hallmark of Hallmark holidays sends consumers careening in a thousand directions: to the florist! to the chocolatier! recipes for two! the most romantic restaurants! the sexiest lingerie! Or, antithetically, for those swearing off love this week, to the bar. The ice-cream aisle. The Netflix cue. Let us steer you instead, single or attached, to a new idea. Let us encourage you to eat heart.
Groundhog’s Day has come and gone, but any way you look at it we’re still facing weeks–if not months–of soup season. Thankfully, no matter the soup, we have something that will fill your pots with flavor and your kitchens with smoky, aromatic richness.
DeBragga and Spitler is to Schaller & Weber as their Dry Aged Filet Mignon is to our Double Smoked Bacon. You might see them in the same meal, certainly, or in the hands of the same chef, but not, except on rare (exalted!) occasions, on the same plate. As it turns out, the two companies’ palates and histories share a lot, but of course they have their divergences as well.
We hope you will pardon our lapse in posting recently. We’ve just returned from a vacation–I mean, business trip–to the Cayman Islands, where The Ritz-Carlton, Grand Cayman, hosted its fifth annual Cayman Cookout this past weekend.
I can remember the first time I tried these, rather untraditionally, for breakfast one day. Having tasted our Bratwurst and most of the other Schaller & Weber sausages already, I figured I wasn’t in for much of a surprise. Plus, these were weeny little wieners.
The Globe European Delicatessen is a small, family-owned market and meat counter in Costa Mesa, CA. A 40-year-plus operation, the place packs more punch than most outposts of its size, offering fresh bratwursts, rouladen, and sauerkraut; some of the best German mustards, condiments, and sweets; and an impressive selection of imported bottled beer.
Maybe it was the first day of the year making me nostalgic for bygone lunches, or maybe it was the bologna beckoning to me from inside my fridge.
Have you ever been to a Christmas or New Year’s party where there was a charcuterie board? And then, as you cozied up to the various meats and cheeses, to the inevitable water crackers and precious slices of ever-so-slightly toasted baguette, weren’t you impressed by how cool and fashion-forward your hosts seemed?
We’re very pleased to announce the arrival of Schaller & Weber meats in 10 stores in the Midwest, thanks to our Chicago distributor, Euro USA. Check out our Stores/Retailers page to find out where to buy our specialty products in America’s heartland, just in time for the holidays.
There’s still time to order our quintessential Holiday Ham to serve at your party or Christmas dinner. Perfect for a carving station or as your holiday table centerpiece, this ham is packed with hardwood smoke flavor, done the old-fashioned way every time.
Just as we love reversible clothing and cell phones with cameras and calculators, we love Schinkenspeck for its versatility and functionality–and, is it not fun to say?! For those unfamiliar with this particular variety of cured, smoked pork, think of Schinkenspeck as somewhere between ham and bacon; sliced thinly, it takes on the delicious virtues of proscuitto.
Take it from The New Yorker, our goose liverwurst is the best! We are honored to be featured in this month’s “Eats” issue among the country’s most respected meat purveyors.
Like finding a note from a secret admirer, we were thrilled to receive this wonderful review on a local blog:
How to make proper Jägerschnitzel, or “hunter’s cutlet” in German, is the subject of much debate, or perhaps simply much variation. We read up on the controversy–breaded or unbreaded? pork or veal?–and, although these are matters of personal taste as much as authenticity, we decided to weigh in.
I once heard the claim, “You can put anything in a smoker and it will taste good.” While this theory hasn’t been disproven in my presence, a recent trip to Oscar’s Smokehouse in the Adirondacks of New York verified that anything going into their smoker tastes good and comes out tasting better.
At our house, we end each meal by planning our next, so, naturally, as we picked the last bits of meat off our bird on Thanksgiving Day, our conversation drifted to Swedish Ham. An annual Christmas tradition, our boneless Swedish Ham is mildly cured, fully smoked, and perfectly cooked by our master charcutiers.
We’d like to congratulate Billy Schaller for bagging a six-pointer this past weekend in upstate New York! In Germany, venison is plentiful during the hunting season lasting from October to December, and its preparation is reverently addressed by hunters and chefs alike.
A quote from Das Bierhaus’ dinner menu: “We dedicate 100% of our draft lines to German biers.” Alright, looks like my work here is done…see ya in Burlington.
Some people never tire of turkey on Thanksgiving, but for meat connoisseurs like ourselves, there’s a little more at stake on the foodiest day of the year. That’s why we’ll be carving TurDucKen–a chicken nested inside a duck inside a turkey–ordered online from Alpine Steakhouse in Sarasota, FL.
In the past two years, East Texas has welcomed a new grocery store (and several hundred new jobs) into its midst. FRESH by Brookshire’s in the city of Tyler is extensively stocked; you’re sure to find unpronounceable produce and a customizable taco bar there, for starters, and as you peruse its aisles you’ll encounter a nice balance of specialty and staple items.
Here’s a recipe for a hearty autumn salade chèvre with Frische Blutwurst (fried blood sausage), which was passed along to us by Renate Schaller. Adapted from Martha Stewart.
Raleigh, NC, is home to a rich food culture, and Capital Club 16 on Martin St. is one exemplary standby for brunch, lunch, and dinner.
For those on the West Coast there’s Tip Top Meats, a meat shop, European delicatessen, and market in Carlsbad, CA. Owner “Big John” Haedrich has been at the helm of this trusty spot for the last 45 years, and he’s a character if there ever was one (as fellow butchers, we’re keen on these things).
Here’s a great little spot that’s off the beaten path. About 15 miles south of Boston, and 25 or so from Providence, RI, Walpole, MA is home to Euro Guild, an official Schaller & Weber store that supplies German and Central European products to New England’s finest specialty markets.
Before the trend of the contemporary biergarten took hold in New York, restaurateur Michael Momm had planted Loreley’s roots on Rivington St. on the Lower East Side.
They say everything’s bigger in Texas, and Central Market is no exception–each of their 9 locations boasts at least 75,000 square feet. It’s no wonder, either, when you consider that they offer specialty gourmet items from almost every country on Earth,
Between the clientele (not to name-drop or anything, but, Lou Reed! Lou Reed!), eclectic vintage wall hangings preserved from the space’s previous occupant, Le Zinc, and the beautifully executed German-Austrian menu, chef Kurt Gutenbrunner’s restaurant Blaue Gans in TriBeCa remains a staple for consistently enjoyable, unpretentious, and authentic cuisine.
For me personally, a trip to Ann Arbor, MI, is without exception a trip to Zingerman’s Delicatessen (one of a whole slew of Zingerman’s businesses that might as well form a city in and of themselves). Locally and nationally observed for its dedication to the fresh and artisanal, Zingerman’s is to the foodie what Willy Wonka’s chocolate factory is to the wide-eyed, Golden Ticket-bearing child.
Around this time of year, as opportunities for dining outdoors gradually dwindle, we find ourselves with a hankering for restaurants with enclosed, heated, backyard gardens–and, of course, sausage.
Shacktoberfest is that special time of year when friends and family come together under the bright city lights for an unforgettable meal, ein prosit or two, and, to top it off, incredible custards blended with traditional German flavors (last year’s German Chocolate Concrete: are you kidding me??).
Visitors to Portland, Oregon (and residents alike), should look no further for the makings of their next meal than this well-stocked, high quality grocer, now with four locations in the metro area.
A tasty array of concessions has blossomed at Madison Square Garden over the past year; notably, Andrew Carmellini’s Sausage Boss now serves up Schaller & Weber Cheddar Brats in multiple stands throughout the arena.
Order yourself a 100% all-beef hot dog at Asiadog and you’ve got yourself a fine piece of Schaller & Weber meat, with a patiently-waiting plethora of Asian-inspired toppings to choose from.
A recent and welcome addition to the neighborhood is The Pitch & Fork, a new American tavern from Jacques Ouari, the owner of Jacques 1534 in NoLIta.
Oktoberfest is underway at historic Bear Mountain. Open and free to the public on weekends through October 27, including Columbus Day, Bear Mountain makes the perfect jaunt from the city.
Didn’t make it to Munich this year? Celebrating Oktoberfest at home with family and friends just became easier, thanks to the Meat Pack, available at A8 New York for shipment in the U.S.
Opened in 2009 and named by Gourmet as one of 100 “restaurants worth the money” worldwide, and “a very good restaurant” by the New York Times, DBGB is still going strong in the Bowery.
Our founder, Ferdinand Schaller, received a portion of his training in Alsace, that smallest region of France bordering both Germany and Switzerland, and so our meats tend to cross over well into the French cuisine.
From the Bay Area–While we’re plugging away at the various institutions, restaurants, and marketplaces that carry our products nationwide, might we not fail to mention one little charcuterie cart of whom we are, naturally, the proudest?
At Schaller & Weber, we love nothing more than introducing our customers to new flavors and experiences, but it doesn’t hurt to have two hundred and fifty years of tradition to back us up, either. A Bavarian meatloaf developed around 1776, Leberkäse is one of those dishes that is new to many, yet stands the test of time.
The International Marketplace in Las Vegas is aptly named, if understatedly so. Multicultural in the extreme, owners Peter and Joyce Kwan handpick their eclectic assortment of items from across Asia and almost every country in Europe, for starters.
Here at Schaller & Weber, we realize we may come off as a bit New York-centric, but it turns out our products are doing great things in other cities as well.
Frikadellen. Freakawho? I asked, moments before being blown into some previously unattained level of taste-consciousness by what I had naïvely assumed was just another burger.
Inspired by Tom Robbins’ impassioned defense of beets in his 1984 novel, Jitterbug Perfume, we thought it fit to publicly endorse one of our own favorite comestibles, that is, of course, bacon.
Nothing says end of summer like bratwurst, but if you’re a New Yorker, chances are you’re not grilling during your lunch break.
Tomorrow, tune in to Heritage Radio Network at 12pm to hear our long-time supporter and friend, not to mention the very talented Chef Kurt Gutenbrunner, share his “Chef’s Story.”
There’s a long weekend coming up, and some of you might be heading up to Montauk. If so, we strongly advise you to stop by Zum Schneider, one of our favorite outposts in the area.
We welcome to Park Slope the quintessential German beer hall, and one of majestic proportions and intent at that. Recently opened on St. Marks Place between 4th and 5th Avenues, Die Koelner Bierhalle serves up some 70-odd beers with at least 30 on tap, including one of our favorites, Kölsch, straight from Cologne.