Neighborhood Eats: Bratwurst recipe from Schaller and Weber

Lauren Glassberg Image
Friday, October 16, 2015
Neighborhood Eats: Bratwurst recipe from Schaller and Weber
Lauren Glassberg has the details.

UPPER EAST SIDE (WABC) -- Oktoberfest may be over, but you can still enjoy German food year round on the Upper East Side.

An offshoot of a family-owned sausage store is the focus of this edition of Neighborhood Eats.

The owners of the sausage bar are just back from Germany celebrating Oktoberfest, and you can continue the celebration at their new spot. It's called Schaller's Stube Sausage Bar, and it's located at 1652 Second Avenue in Manhattan.

The Yorkville neighborhood has been home to Schaller and Weber for nearly 80 years, and the German food emporium is changing with the times by opening Schaller's Stube Sausage Bar right next door. Stube means small room, which is what you will find behind the street side counter - just enough space to indulge in some of the sausage made next door.

There are pretzels and fried chicken, but it's the sausages that usually drive people in. Jeremy Schaller uses pork shoulder, which he slices and then grinds up. He adds salt, pepper, caraway and other spices, mixing it by hand, and then it's into the hog casing. The bratwurst links are made in minutes.

Bratwurst recipe from Schaller and Weber


5 lbs pork shoulder

7 tsp salt

1 1/2 tsp white pepper

1 tsp coriander

1 tsp caraway

1 tsp marjoram

2 tsp sugar

1 tsp onion powder

Pork casings


Slice and cube the meat. Run through grinder (by hand or Cuisinart). Add all the spices, salt and sugar. Mix by hand. Then fill the casings.

For the classic sandwich

Boil then char the sausage in a grill pan or on a panini press. Serve on a warm brioche roll with sauerkraut and mustard.