What's more delicious than the smell of a barbecue on a warm summer's evening?
SCHWEDE Krone offers a varied and high-class assortment - always with an eye on innovative preparation methods.
The marinades for the grilling meat are finely balanced and varied. Our range has something for any connoisseur of fine meat and sausage products - such as the Provence saddle steak, the Balaton big pork steak or the Toscana grill sticks.
If you'd like a little more, how about a fillet of pork or beef with a delicious barbecue butter marinade?
We cater both for the larger appetite with our deliciously seasoned barbecue pork belly as well as the more wellness-oriented customer who prefers lean finely chopped meat.
The favourite amongst our wide range of barbecue sausages is our "Ossengriller©" - the original speciality from the Osnabrück region.
For the barbecue season SCHWEDE Krone presents a bratwurst that may only be manufac-tured in the Osnabrück region using an old traditional recipe. The original Ossengriller is fa-mous for its fine mustard-marjoram note, carefully selected ingredients and a particularly gentle production process.
This bratwurst speciality is protected accordingly and you can only buy it from us.
Mini grillers, gyros grillers, cheese grillers, kielbasy and cheese kielbasy complete the barbe-cue sausage range.
All products are sold in different pack sizes and also sold loose, vacuum-packed, packaged under a modified atmosphere and/or in sealed rim trays.
- Take the meat and sausages for the barbecue out of the fridge about an hour before barbecuing for improved flavour and juicier meat.
- The charcoal needs to be lit around one hour before barbecuing to reach the right temperature.
- The charcoal needs to be completely turned to embers and covered by a white layer (white heat).
- Never put any meat on to cook whilst the charcoal is still aflame.
- Only put the meat on when the grill - which should be coated in oil - is also properly hot. The oil stops food from sticking to it.
- Make sure no oil drops into the embers.
- Don't use a fork to turn the meat (otherwise the juice will leak out), but only use a pair of tongs.
- Grill thin pieces of meat closer to the embers at a high temperature and then cook through over a moderate heat further away.
- Only salt after grilling.
- Let barbecued meat rest for two to three minutes before cutting.
Ossengriller - a homage to the city of origin
Osnabrück, which was called Ossenbrügge in the Middle Ages.
The Ossengriller is just as unique as "Ossensamstag" (carnival) here, also a speciality from the Osnabrück region.