Techniques
Prime Pork
Kasseler Rippchen are cuts of brined and smoked loin chop with a distinctive dense texture.
Bockwurst, a mild pork and veal sausage, is a close cousin of the boudins blancs often used in Alsace.
Ham hocks, often found in Alsace cured, benefit from simmering when bought fresh.
Bauernwurst's smoky, herby flavor approximates that of French Montbeliard sausage.
Knackwurst, known as saucisse de Strasbourg in France, is much like a hot dog, only spicier.
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