Dish

Kassler

Smoked Pork Chop

Kassler is made from a cut of pork known as the loin, which is first cured in a mixture of salt, sugar, and spices. The meat is then smoked over beechwood chips, which gives it a distinctive smoky flavor. Kassler is typically served hot, either grilled or pan-fried, and is often accompanied by sauerkraut and potatoes.

European cuisine› German cuisine

Meat Dish› Pork Dish

Origins and history

Kassler originated in Germany in the 19th century and was named after the town of Kassel, where it was first produced. The dish quickly became popular throughout Germany and eventually spread to other parts of Europe, including Scandinavia.

Dietary considerations

Kassler is not suitable for vegetarians or vegans. It is also high in sodium and should be consumed in moderation by those with high blood pressure or heart disease.

Variations

There are many variations of Kassler, with different spices and smoking methods used depending on the region of Germany or Scandinavia. Some recipes call for the meat to be marinated in beer or wine before smoking, while others use a mixture of honey and mustard for the glaze. Some families also add their own special touches, such as juniper berries or caraway seeds, to the recipe.

Presentation and garnishing

Kassler is typically presented on a platter, sliced thinly and arranged in a decorative pattern. It is often garnished with sprigs of parsley or other herbs.

Tips & Tricks

To ensure that the meat is moist and tender, it is important to grill or pan-fry it over low heat. This will help to prevent the meat from drying out and ensure that it is cooked evenly. It is also important to use a meat thermometer to ensure that the meat is cooked to the correct temperature.

Side-dishes

Kassler is typically served with sauerkraut and potatoes, but can also be accompanied by other traditional German or Scandinavian dishes such as red cabbage or mashed turnips.