Schlachteplatte facts for kids
A Schlachteplatte (say "Shlak-teh-plah-tuh") is a yummy and filling German meal. It's also known by other names like Schlachtplatte, Schlachtschüssel, or Metzgete in different parts of Germany and Switzerland. This traditional dish is mostly made from boiled pork belly and fresh sausages like Blutwurst (blood sausage) and Leberwurst (liver sausage).
The cooking of these meats creates a special soup called Metzelsuppe. Sometimes, this soup is so important that the whole meal, or even a festival around it, is called Metzelsupp.
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What is Schlachteplatte?
This special meal gets its name from the German word schlachten, which means "to slaughter," and Platte, meaning "dish." Traditionally, people ate Schlachteplatte on the very day an animal was slaughtered. This was because fresh meat, especially parts like the liver and blood, needed to be cooked right away before refrigerators existed.
What's in a Schlachteplatte?
The main parts of a Schlachteplatte are:
- Boiled Pork Belly: This is called Kesselfleisch in German. It's tender and juicy pork.
- Fresh Sausages: You'll find Blutwurst (blood sausage) and Leberwurst (liver sausage). These sausages are cooked fresh.
Other things that might be added are fresh Bratwurst (a type of fried sausage) and Mettwurst (a smoked sausage). Sometimes, raw, spiced bratwurst filling is also included. In a region called Rhinehessen, people might add a special sauce made from pig's blood. This sauce is known as Schweinepfeffer or Schwarz Brie.
What Do You Eat With It?
Schlachteplatte is usually served with tasty side dishes. The most common ones are:
- Sauerkraut: This is fermented cabbage, which is a classic German side.
- Potatoes: Simple boiled potatoes or bread are often served.
- Potato Pancakes: In Southern Germany, you might find potato pancakes, called Dotsch or Reiberdatschi.
A Look Back in Time
Eating Schlachteplatte was a rare chance to enjoy fresh meat. In the past, before fridges, people had to prepare fresh meat right away. Other meats that didn't need to be eaten immediately were kept safe by salting, drying, or smoking. This made Schlachteplatte a very special and filling meal.
When Was It Eaten?
Traditionally, these "slaughtering days" happened mostly in the autumn. There were good reasons for this:
- Less Feeding in Winter: Farmers didn't have to feed as many animals through the cold winter months.
- Cooler Temperatures: The cooler weather helped keep the meat fresh for longer.
- More Time for Farmers: After the last harvest, farmers had more time to turn the meat into things like ham and sausages. These could then be smoked over the winter fire.
