Earlier this week, I found myself on the Upper East Side and popped in for a visit to Schaller & Weber. The store has managed to maintain its charm as it passes from generation to generation. Jeremy Schaller, grandson of Ferdinand Schaller, master butcher from Germany who opened the store in 1937, has maintained the high standards while giving the place a bit of a makeover. A few months ago they opened a café in the back and now he and his business partner, Jesse Danes have turned a meat storage area next to the store into a ‘stube’ selling incredible sausage sandwiches with a modern twist.
I can never pass by without stocking up on some of my favorites to stack up in the freezer. First and foremost, their double smoked bacon and my new guilty pleasure, their Bacon Cheddar Brats. Naughty but oh so nice, they were an obvious addition to a frittata which works for every meal from breakfast to dinner.
Bacon Cheddar Bratwurst Frittata
1/2 cup whole milk
1/2 teaspoon salt
3/4 cup grated cheddar, divided
2 tablespoons olive oil
1/2 lb Bacon Cheddar Bratwurst, thinly sliced
1/2 medium onion, finely chopped
1 small red pepper, finely diced
chopped parsley for garnish
1. In a medium bowl, whisk the eggs, milk, salt and 1/4 cup of the cheddar.
2. In a large skillet (preferably cast iron), heat the oil and fry the bratwurst until browned all over, about 5 minutes.
3. Add the onion and the red pepper and continue cooking on a medium heat until the onion has softened.
4. Turn the heat down to low, add the eggs. At this point you should preheat your broiler. Shake the pan every few minutes until you see the edges begin to set, about 10-12 minutes total. The center will still be completely uncooked.
5. Add the remaining 1/2 cup of cheddar and place under the broiler for a further 4 minutes until the top is nicely brown and the center is just set.
6. Top with chopped parsley and serve in wedges straight from the pan.