Wurstplatter with Sauerkraut, Smoked Meats plate

Kesselfleisch and Schlachtplatte (Boiled Pork)

My mother grew up on a farm and married my father, who was a teacher. She brought some of her customs and traditions back into our family. So every Autumn we ordered a half pig from the butcher and had a “Schlachtfest’ at our house. This feast, when the family and neighbors gathered at our house was the highlight of the year

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

Schinken-Speck-Proscuitto can be bought here:

Kesselfleisch

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.

Kesselfleisch in a large boiler (Kessel)

Kesselsuppe

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

Kesselfleisch
Meat is cooked in a large boiler or kettle

Large pieces of the pig were boiling in a broth with root vegetables, like carrots, celery, onions, bay leaves, juniper berries, salt, and peppercorns

Wellfleisch, Schlachtplatte, Knödel, Sauerkraut
Wellfleisch (Kesselfleisch) with Knödel and Sauerkraut straight out of the kettle

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.

“Schlachtplatte with Liverwurst, Bratwurst and Blutwurst. Sauerkraut and mashed Potatoes as a side

Recipes of Pfälzer Leberwurst,und Schinken

Smoked meat hanging in the basement
Smoking the Wurst and Schinken

Ready to serve our Kesselfleisch Plates

  • Kesselfleisch, boiled pork
  • Schlachtplatte, Wurstplatter
  • Bratwurst and Sauerkraut
  • Smoked Liverwurst, Geräucherte Leberwurst
  • Hausmacher Wurst, Schlachtteller, German wurst
  • homemade Leberwurst, liverwurst
  • Homemade Liverwurst in a glass jar, Hausmacher Leberwurst
  • Blaue Zipfel Bratwurst
  • Hausmacherwurst, German Wurst
  • Hausmacher Wurst, Schlachtplatte
  • Mettwurst, Wurst platter
  • Hausmacher Wurst
  • Schlachtplatte, wurst platter, Liverwurst, blood wurst
  • Wurst platter
  • Smoking meats and wurst
  • raw Pork
  • spices for Bratwurst
  • Grinding pork
  • Bratwurst
  • Smoking Wurst
  • Hausmacherwurst, homemade wurst

Landjäger can also be bought here:

Homemade Liverwurst in a glass jar, Hausmacher Leberwurst
I recreated our recipe at home and made some Pfälzer Leberwurst in a jar. Click here for Recipe

Schlachtfest near Nürnberg below