Heidi's Peameal Bacon ~ tastes like Kasseler ❤️
➤ by Oma Gerhild Fulson
Heidi's peameal bacon recipe is one way I satisfied my desire for German "Kasseler" (or "Kassler"). Kasseler was always a special treat as I was growing up. Mutti didn't make it often.
We lived in northern Ontario and the closest German deli seldom had this delicacy. When it was available, it was very, very expensive. It was saved for a company dinner. One we all enjoyed! (One reason we kids loved having company because it meant those special German meals would be had .... kasseler or rouladen!)
This is Heidi's secret recipe for making an alternative to Kassler -- so easy and so delicious! Using a Canadian peameal bacon roast produces a very similar result, at a much, much lower cost!
I use my new Cuisinart multi-cooker slow cooker (crockpot) for this. Check my Kassler adventure below!
My Kasseler Adventure ...
I carried my Mutti's tradition over into my own family. That meant, we rarely ever had Kasseler! Rarely, because it's expensive. I kept it as a real treat, and then, only when it was on sale.
Imagine my surprise when I dropped in on my friend, Heidi, and she invited me to join them for supper. They were having Kasseler! It was the middle of the week!
Heidi shared her secret. Instead of spending a fortune at the deli, she uses Canadian Peameal Bacon and a slow cooker. It really tastes like traditional German Smoked Pork Chops or Kassler (my husband said it tastes better!)
Slow Cooker for German Foods?
Here's the sauerkraut served together with the peameal bacon.
Above, I've used the leftovers, reheated in the microwave (with a bit of butter on top to keep the slices moist) and served alongside some mustard sauce and kale.
Even though this is to be a site of QUICK German recipes, using the slow cooker really does fit.
Grab your copy of Oma's German Slow Cooker Recipes written in English just for you to enjoy:
Sharing traditional German foods, made using easily available ingredients, ... that's such a delicious way to pass on our German heritage.
The preparation is quick. In the morning, once it's all in the pot, just turn it on and walk away. Go to work, go shopping, or just go and do what you want.
Come back at night, dinner's ready with very little else to do. My kind of cooking!
Ready to make this Peameal Bacon dish?
Heidi's Peameal Bacon using slow cooker
Heidi's peameal bacon recipe is one way I satisfied my desire for German Kasseler. This was always a special treat as I was growing up, since Kasseler was not easily available.
I still make this today, since that smoked pork is so easily available for us. And so delicious.
Slow Cook Time
Makes 6 - 8 servings
- 3½ to 4 lb Canadian peameal bacon roast
- 2 cans (28 fl oz each) sauerkraut, drained
- 1 - 2 tbsp cornstarch
- Empty one can of sauerkraut into slow cooker. Place meat on top.
- Cover with second can of sauerkraut.
- Cover and cook on low about 8 hours.
- Carefully remove meat and scoop out sauerkraut. Keep both warm.
- Pour slow cooker juices into pan and bring to simmer.
- Mix corn starch in a little cold water. Slowly add just enough corn starch mixture to the simmering slow cooker juices until sauce is thickened.
- Pour sauce over sauerkraut and mix.
- Serve slices of meat and sauerkraut with boiled or mashed potatoes.
- Another name for Canadian Peameal Bacon is Cured Boneless Pork Loin. If it is rolled in cornmeal, leave it on or wash it off - both ways taste good.
- Cut up some peeled apples and put them under meat in the slow cooker for extra flavor.
- Adding some browned onion slices to the slow cooker is also a nice addition.
- Adjust quantities to slow cooker size and number of servings needed. Leftovers can be reheated in microwave.
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I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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