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!
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.
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.
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.
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?
If you thought breakfast for dinner was the greatest thing since eggs on toast, wait ‘til you hear about breakfast shots, recipe courtesy of Das Bierhaus in Burlington, VT (thank you for this, by the way).
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.
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.
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.