Wednesday, November 05, 2008

Homemade: German Käsekrainer with Colman's American Mild mustard

Don't worry, I know the 'Best Before' date on the packet says August - these are actually old pictures that I've only just got round to posting!




I bought a packet of Käsekrainer (pork wurst containing pieces of cheese) from the German Deli stall at the fantastic Covent Garden Night Market earlier this year.

'German Deli' isn't a restaurant as I thought but a website where you can order all kinds of German food and have it delivered to you. Check out the site here . As well as the Käsekrainer they sell all kinds of Wurst, German mustards and other sausagey products. Well worth a visit.

I simmered the Käsekrainer for about 5 minutes, which was a little longer than recommended, and served them with baked rolls and a mustard I hadn't tried before, Colman's American Mild.







I mentioned Käsekrainer in an earlier review for Kipferl in Smithfields. Apparently emmental is the cheese usually added to the sausage as it has a higher melting point. After cooking these Käsekrainer, the cheese inside had completely melted so either I cooked them for too long or it was a different kind of cheese inside.

Not that it mattered; the melted cheese turned into a sticky, gooey, savoury sauce that worked beautifully with the pork. Cheese is never an obvious accompaniment to sausage and bread but here it really works. I can see how a Käsekrainer would make a fantastic street snack.

As for the mustard, it had a nice tanginess similar to French's but without the dubious, radioactive colouring. Not quite the German hot dog stand mustard I was after but really nice nonetheless and a good choice if you're making American style hot dogs.

1 comment:

Chris James said...

Cleveland, OH, makes some killer grayish-brown hot dog mustard that rawks on everything from dogs to brats to part of a poultry glaze. Check some out if you get the chance.