A Schlachteplatte, Schlachtplatte, Schlachtschüssel (Southern German) or Metzgete (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German dish[1] that primarily consists of boiled pork belly (Kesselfleisch) and freshly cooked Blutwurst and Leberwurst sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as Metzelsuppe. As a result, in many places, e.g. in parts of the Palatinate, the entire festival[clarification needed] and the meal in particular are known as Metzelsupp.
Schlachteplatte
Common accompaniments to a Schlachtplatte are sauerkraut and bread or potatoes or, in South Germany, potato pancakes (Dotsch or Reiberdatschi). Other elements might be fresh Bratwurst and Mettwurst or raw, spiced bratwurst filling. In Rhinehessen it is also common to enrich the dish with a sauce from part of the pig's blood (Schweinepfeffer or Schwarz Brie).
The word is derived from schlachten, "to slaughter", and Platte, "dish", because, traditionally, it is only eaten on the day of slaughter; before the invention of refrigerators blood and sensitive organs like liver had to be prepared straight away. Meat, which did not have to be consumed immediately was preserved by salting, drying and smoking. The slaughtering day offered a rare opportunity to eat fresh meat which explains why the Schlachtplatte is a rather lavish meal.
Originally these slaughtering days took place mainly in the autumn. This meant that not so many animals had to be fed over the winter, so the meat could be preserved for longer in the cooler temperatures and the farmers had more time after the last harvest for turning it into ham and sausages which could then be smoked over the winter hearth fire.
schlachteplatte, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, july, 2017. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Schlachteplatte news newspapers books scholar JSTOR July 2017 Learn how and when to remove this template message A Schlachteplatte Schlachtplatte Schlachtschussel Southern German or Metzgete Swiss and southwestern part of Baden Wurttemberg in Germany is a hearty German dish 1 that primarily consists of boiled pork belly Kesselfleisch and freshly cooked Blutwurst and Leberwurst sausages The cooking process produces sausage juices which together with any split sausages are used as a soup known as Metzelsuppe As a result in many places e g in parts of the Palatinate the entire festival clarification needed and the meal in particular are known as Metzelsupp SchlachteplatteCommon accompaniments to a Schlachtplatte are sauerkraut and bread or potatoes or in South Germany potato pancakes Dotsch or Reiberdatschi Other elements might be fresh Bratwurst and Mettwurst or raw spiced bratwurst filling In Rhinehessen it is also common to enrich the dish with a sauce from part of the pig s blood Schweinepfeffer or Schwarz Brie The word is derived from schlachten to slaughter and Platte dish because traditionally it is only eaten on the day of slaughter before the invention of refrigerators blood and sensitive organs like liver had to be prepared straight away Meat which did not have to be consumed immediately was preserved by salting drying and smoking The slaughtering day offered a rare opportunity to eat fresh meat which explains why the Schlachtplatte is a rather lavish meal Originally these slaughtering days took place mainly in the autumn This meant that not so many animals had to be fed over the winter so the meat could be preserved for longer in the cooler temperatures and the farmers had more time after the last harvest for turning it into ham and sausages which could then be smoked over the winter hearth fire See also edit nbsp Food portalBerner Platte a similar dish Choucroute garnie a similar French dish List of meat dishesReferences edit Fodor s 1983 Fodor Germany 1984 Traveltex Fodor s Germany in Spanish Fodor s Travel Guides p 493 ISBN 978 0 679 01005 0 Retrieved July 24 2017 External links edit nbsp Wikimedia Commons has media related to Schlachtschussel nbsp This food related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Schlachteplatte amp oldid 1207582741, wikipedia, wiki, book, books, library,
