Kasekrainer Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Kasekrainer & Sauerkraut Rolls
Ingredients
- 500g Kasekrainer
- 4 large bread rolls
- 250g sauerkraut, drained
- 1 apple, cored and sliced
- 1 onion, sliced
- 1 tbsp olive oil
- 2 tbsp mustard
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing. Keep the cheese-filled casing intact while cooking.
- Soften the onion and apple in oil for 10 minutes. Add the sauerkraut and 2 tbsp water; cover and warm for 5 minutes.
- Split and toast the bread rolls cut-side down in a dry pan for 1–2 minutes.
- Divide the cooked sausage links evenly among the rolls, slicing after cooking if necessary. Add the prepared topping. Spread the rolls with mustard before filling.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Smoked Sausages.
Recipe 2 · By Chef Luca
Kasekrainer & Cabbage Bean Pot
Ingredients
- 500g Kasekrainer
- 2 × 400g tins white beans, drained and rinsed
- 400g chopped tomatoes
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 200g cabbage, shredded
- 1 tsp smoked paprika
- 200ml water
- 4 slices crusty bread
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing. Keep the cheese-filled casing intact while cooking.
- Soften the onion in oil for 5–7 minutes. Add garlic and paprika; stir for 30 seconds.
- Add tomatoes, water and beans and cabbage. Simmer gently for 15 minutes until the cabbage is tender.
- Slice the cooked sausage links and fold them into the beans. Taste the broth before adding salt.
- Toast the bread and serve alongside the bowls. Keep the stew loose enough to spoon; add a splash of hot water if it becomes too thick.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Smoked Sausages.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.