Kasseler

Step 1

Remove the kasseler from its packaging and rinse it under cool water to remove any surface brine. Pat it completely dry with paper towels — this helps the exterior brown slightly during cooking.

Step 2

Peel 2 medium carrots and cut them into 2-inch diagonal chunks. Peel 1 medium yellow onion and cut it in half, leaving the root end intact so it doesn't fall apart during cooking. Set both aside.

Step 3

Gather 8 whole cloves, 2 bay leaves, 1 tablespoon black peppercorns, and 3 fresh thyme sprigs. You'll add these to the cooking liquid in the next section.

Step 4

Preheat your oven to 325°F. Place a Dutch oven or heavy roasting pan with a lid over medium-high heat on the stovetop. Once hot, add 2 tablespoons unsalted butter and let it foam for about 30 seconds.

Step 5

Carefully place the dried kasseler into the hot butter, fat-side down. Let it sear without moving for 3-4 minutes — you want a light golden-brown crust on the exterior. Don't worry if it sticks slightly; the butter will help it release. Flip and sear the other side for another 2-3 minutes until lightly browned.

Step 6

Pour 4 cups of water around (not over) the kasseler. The liquid should come halfway up the sides of the meat — this braises it gently. Add the 8 whole cloves, 2 bay leaves, 1 tablespoon black peppercorns, and 3 thyme sprigs directly to the liquid.

Step 7

Arrange the carrot chunks and onion halves around the kasseler in the liquid. Cover the pot with its lid and transfer it to the preheated 325°F oven. Braise for 50-60 minutes, or until the kasseler is very tender and a fork slides through the meat with minimal resistance.

Step 8

Remove the pot from the oven and carefully transfer the kasseler to a cutting board. Tent it loosely with foil and let it rest for 5 minutes — this allows the juices to redistribute and makes slicing easier. Strain the cooking liquid through a fine-mesh strainer into a small saucepan if you'd like to use it as a sauce base, discarding the solids.

Step 9

Slice the rested kasseler against the grain into 1/2-inch-thick slices, arranging them on a warm serving platter. This reveals the rosy smoke ring and tender interior.

Step 10

If desired, warm the strained cooking liquid gently on the stovetop and whisk in 2 tablespoons of whole grain mustard for a simple sauce. Drizzle over the slices or serve on the side along with crusty rye bread, traditional mustard, and sauerkraut.