What is Schlachtatte?

Schlachteplatte, more often known as Schlachtplatte, is a popular plate in German cuisine. It consists of abdominal pork and sausage and is served with other traditional German parties. The term is translated into defeat and often contains every part of the pig.

Schlachtatte is a meal designed to avoid wasting the loser pig. Not only are most parts of the body used in the bowl, the animal's blood in the form of a blood sausage is also implemented. Recipes differ in the bowl, although the most traditional forms of the board include Kesselfleisch, Blutwurst and Leberwurst. Traditional German cabbage is also considered to be the basis for this food. Several different meats can be implemented in this pork bowl, from pork arm to ribs to ribs to ribs to liver. Grilled meat is generally not recommended, especially if it is prepared with other ingredients. It could taste Metzelsuppe or soup created from the cooking process. Similar name, Metzelsupp, lzE also used to describe Schlachtplatte, as well as all festivals, including food.

Many different herbs and spices can go to Schlachtplatte food depending on the area in which it is ready, as well as the preferences of an individual chef. Black pepper, juniper berries and mustard seeds are common aroma, as well as bay leaves. Other Schlachtlattlatttlatttatte can range from butter to mustard, as well as any preferred broth, such as beef.

together with cabbage, potatoes are usually served with Schlachteplatte. Although they are often cooked, porridge and puree potatoes can be an accompaniment to Schlachtatte, as well as potato pancakes. Some of these pork meals are also served with bread. The food should be served hot and can be served with spices such as mustard. Brakes, like fresh chives can be drizzled after eating to increase its aesthetic attraction. It would be unusual that the food will not be accompanied by a large number of beer.

Traditional Schlachtatte is produced during the autumn months. This goal was to reduce the number of mouths that farmers had to feed during the winter, and also to provide canned meat for smoking during the cold season with the rest of the animal meat. Schlachtlatte itself would be consumed on the day of defeat because of its inability to keep itself well and was considered extravagant for indulgence for farmers and their families. From the invention of the refrigerator, food can be found all year round, although it is primarily available in Germany.