German heritage, New York culture. Ferdinand Schaller was an apprentice butcher in Stuttgart, Germany. Upon emigrating to Manhattan almost a century ago, he met Tony Weber, and in 1937, the pair opened their very own butcher shop on the Upper East Side. Ferdinand’s grandson, Jeremy, runs Schaller and Weber today, and still stays true to the recipes and techniques that made the German-style market a fixture. That includes their popular uncured Knackwurst. Meatier and weightier than bratwurst, this Northern German sausage is generously stuffed with pork and beef, before being smoked over hardwood. Welcome winter by simmering it as part of a choucroute garnie—a traditional Alsatian dish that features salted meats and charcuterie slow-cooked with sauerkraut, bacon, juniper berries, and white wine.
Nutritional information coming soon
Nutritional information coming soon