Schaller & Weber Cocktail Kasekrainer
$13.00 / 10 oz Packprice is $13.00 by 10 oz Pack
- by Schaller & Weber
- United States
Schaller & Weber’s Cocktail Käsekrainer might be mini, but there’s a world of flavor packed into each little party-perfect link. NYC’s expert butchers bring traditional German and Austrian flavors to their sausages, including this juicy, cheese-studded variety. The Jarlsberg melts into the savory, smoky pork and beef mix, adding nutty richness to every bite. Wrap in puff pastry for extraordinary pigs in a blanket, or simply sizzle on the grill and serve with Murray’s Whole Grain Mustard for dunking.
“When we tried these cheesy little sausages at the office, we truly fought over who gets to take the rest home. I won, and the pigs in a blanket I brought to a friend’s party were absolutely out of this world.”
Pork, Water, Beef, Cheese (Jarlsberg®: Pasteurized Cow'S Milk, Microbial Enzyme (Rennet), Salt, Bacterial Culture), Contains 2% Or Less Of Sea Salt, Spices, Dextrose, Dried Vinegar, Lemon Juice Powder, Natural Flavors, Cultured Cane Sugar, Cultured Celery Juice Powder, Cherry Powder, Oleoresin Paprika. In Sheep Casing.
- Unlike traditional Austrian käsekrainer, this cheddar bratwurst uses beef as well as pork in its recipe.
- Jarlsberg is a popular Alpine-style cheese from Norway that’s mildly sweet, a little bit nutty, and great for melting.
- Once cooked, you won’t get distinct pockets of Jarlsberg, but its flavor permeates the sausage for a deliciously cheesy bite.
- Ferdinand Schaller and Tony Weber opened a butcher shop in the Yorkville neighborhood of Manhattan in 1937, gaining a reputation for their European-style sausages.
- Schaller got his start one hundred years ago as an apprentice butcher and sausage maker in Stuttgart, Germany.
- Still family-owned, the business is run today by Ferdinand Schaller’s grandson, Jeremy Schaller.
- They are the first American sausage maker to win a variety of awards at exhibitions in Holland and Germany.
Family Owned
