My mother grew up on a farm and married my father, who was a teacher. She brought some of her customs back into our family. So every year, mainly in the late Fall we ordered a half pig from the butcher. The highlight of the year was the “Schlachtfest’ at our house!
If you are unfamiliar, Kesselfleisch is boiled Pork that is used to process the Hausmacher or homemade Wurst.
To grind the meat, I found the Ninja Blender is the best choice. This is what I also use to blend the raw meat for the Leberkäse
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There was a large boiler in the basement, as you see below. The pig was already cut in pieces. We placed the meat parts in a hot water broth with root vegetables, like carrots, celery, onions, bay leaves, juniper berries, salt, and peppercorns and let it boil until done. We fixed our plates with the cooked meat. The side was a Sauerkraut and a slice of Bauernbrot.
Kesselsuppe is the broth in the kettle, where we boiled our liver and blood wurst. Sometimes we let one or two burst on purpose. That, we would eat sometimes with small Spätzle in the broth also called Riebelesuppe
Large pieces of the pig were boiling in a broth with root vegetables, like carrots, celery, onions, bay leaves, juniper berries, salt, and pepper corns
The boiled pork was chopped or cut in cubes and seasoned. After eating our Kesselfleisch (boiled pork), we prepared the Hausmacher (homemade wurst) The cooked meat was turned through a meat grinder, then we added more seasoning depending on the wurst mixture, filling it into the natural casings or jars.
Our butcher had a smoke room, so we brought our goods to him. After several days of cold smoking, we hung up our Wurst in the basement where there is a constant temperature of about 40 to 45F.
Ready to serve our Kesselfleisch Plates
“Schlachtplatte” with Sauerkraut and Potato Puree
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Leberwurst, Blutwurst, weisser Pressack and Mettwurst
Schlachtfest near Nürnberg below