Kasseler
The Kasseler or Kassler , in Austria Selchkarree or Geselchtes , in Switzerland smoked Rippli , is a cured and lightly smoked pork , outdated (but etymologically incorrect) Kaßler . Kasseler is made from the rib (Kasseler rib spear, Kasseler cutlet, Kasseler salmon meat) , the pork neck (Kasseler comb) , the shoulder (Kasseler leaf) and the belly . In addition to table salt , potassium nitrate is also used for curing to redden the meat.
preparation
Kasseler is part of hearty stews , especially in combination with cabbage , but can also be fried, boiled or baked in the oven. Due to the previous curing and smoking, the cooking time is comparatively short. It is often served with turnips , kale , sauerkraut or boiled potatoes . It is also eaten cold as cold cuts .
origin
Allegedly Kasseler is the invention of a Berlin master butcher Cassel in the 19th century.
The origin of the Kasseler from Kassel in Hesse cannot be proven, although reference was made to it in Berlin in the 19th century.
Another theory is that the term Kasseler was derived from Kasserolle ( French : Casserolle ), i.e. from a flat pot from French cuisine in which meat is braised and which may have come to Berlin with the Huguenots . At the beginning of the 18th century, around 20 percent of Berliners were of Huguenot descent.
literature
- Heinrich Keim: Nordhessen und seine Kassler , in: Hessische Heimat , vol. 65, issue 2/3 2015, pp. 48–53.
Web links
Individual evidence
- ↑ Kasseler: Selchkarree - Kasseler ( Memento from December 22, 2010 in the Internet Archive )
- ↑ berlin-mitte.com: "History / Hunger and Thirst"
- ^ Kassler - a Berlin classic. In: Berliner Morgenpost , June 5, 2008
- ↑ Petra Foede: How Bismarck got hold of the herring. Kulinarische Legenden , Verlag Kein & Aber, Zurich 2009, pp. 127–130
- ↑ Why dishes are called that. Kassler ribs .