Tag Archives: kasseler rippchen

Veener Neeble Valk

There’s a little shop within a shop in Seattle’s famous Pike’s Market. Bavarian Meats is run by two German ladies who look like they just stepped out of The Sound of Music. They sell all sorts of, well, meat, and plenty more besides. Sauerkraut, red cabbage sauerkraut, spiced sauerkraut, curry ketchup…

I picked up a half pound of excellent bacon there, as well as 2 bones worth of Kasseler rippchen. Kasseler is a bone-in pork chop that has been smoked and cured. As I paid for the meat, the owner asked my fiance if we “vood like a veener on vich to neeble vhile you valk?”. It took Beth repeating it for me to understand, at which point I accepted my sample weiner. I went on my way a little more charmed.

Sauerkraut is easy and satisfying to make at home. Like the preserved lemons in the last post, all sauerkraut really takes is time. I’ll put up a recipe shortly- right now I’m going to give you something to do with it.

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