Posts tagged Beef

Schweinebauch

Recently we welcomed a new member to our group behind the counter; sometimes trying the products for the blog can serve as a valuable training opportunity.
WP_000326Looking into our deli case with all the new additions from Stiglemeier with our new guy Jason,  the first item to catch our eye is the Schweinebauch, bacon stuffed with beef & pork.  The outer skin of the bacon is chewy while the inside is a bit greasy with a wonderfully mild taste of pork & beef with hint of the onion used in the seasoning. The texture on the inside reminds me of a course bologna.

After a small sample of the Schweinebauch itself I wanted to see how it would be used on a sandwich. Not wanting to make a plain sandwich, Sydney stepped up and went about making a simple and tasty meal for us to try.

Sautéing some peppers & onions, she rolled the veggies into the slice with a light drizzle of Dijon mustard, then grilling the roll for a few minutes before placing it between two slices of our Bierbrot.

The combination was absolutely astounding, I knew it would be a great mix but we were all surprised just how good it was. The schweinebach picked up all the flavors of the onion & red peppers, with the Dijons flavor came across as a more sweet than spicy. The bierbrot rounded it all out with its unique taste.

For added spice we added a side of the Dijon for dipping but it wasn’t really needed. What we did enjoy was the Sweet Red Cabbage that is a familiar side from Hollerbach’s Willow Tree Café; it has a sweet and tangy profile from the Granny Smith Apples used in the recipe.WP_000329

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