Kesselfleisch and Schlachtplatte (Boiled Pork)

Hausmacher Wurst, Schlachtteller, German wurst

If you are unfamiliar, Kesselfleisch is boiled Pork that is used to process the Hausmacher or homemade Wurst.

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.

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

Wurst production

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.

Smoking process

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.

Recipes of Pfälzer Leberwurst,und Schinken

A similar Boiler or Kessel is used

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

Kesselfleisch in a large boiler (Kessel)

Wellfleisch with Knödel and Sauerkraut

“Schlachtplatte” with Sauerkraut and Potato Puree

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Leberwurst, Blutwurst, weisser Pressack and Mettwurst

Smoking the Wurst and Schinken

Schlachtfest near Nürnberg below

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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