Schlachteplatte is a traditional German dish made from pork belly, sausage, and other pig parts, often served with sauerkraut and potatoes. It was originally created to prevent waste after a pig slaughter and is typically flavored with herbs and spices like black pepper and bay leaves. The dish is often accompanied by beer and is most commonly found in Germany.
A Schlachteplatte, more commonly known as Schlachtplatte, is a much loved dish in German cuisine. It consists of pork belly and sausage and is served with other traditional German sides. The term translates to a slaughter dish and often contains every part of the pig.
Schlachteplatte is a meal designed to prevent the waste of a slaughtered pig. Not only are most of the body parts of the pig used in the dish, but the blood of the animal is also implemented, in the form of blood sausage. Recipes vary for the dish, though more traditional forms of the dish include Kesselfleisch, Blutwurst, and Leberwurst sausages. Traditional German sauerkraut is also considered a staple for this meal.
Several different meats, from pork shoulder to ribs to liver, can be implemented in this pork dish. Grilled meat is generally not recommended, especially if prepared together with the other ingredients. It could spoil the flavors of the Metzelsuppe, or the soupy juice created by the cooking process. A similar name, Metzelsupp, can also be used to describe Schlachtplatte, as can any festival including the meal.
Many different herbs and spices can go into a Schlachtplatte meal, depending on the region it’s being prepared in, as well as the preferences of the individual cook. Black pepper, juniper berries, and mustard seeds are common flavorings, as are bay leaves. Other Schlachteplatte ingredients can range from butter to mustard, as well as any of your favorite broths, such as one made from beef broth.
Together with sauerkraut, potatoes are usually served with Schlachteplatte. Although often boiled, mashed potatoes and potato purees can be accompaniments to Schlachteplatte, as can potato pancakes. Some of these pork dishes are also served with bread. The meal should be served hot and can be served with condiments, such as mustard. Garnishes, such as fresh chives, can be seasoned throughout the meal to enhance its aesthetic appeal. It would be unusual for the meal not to be accompanied by a large mug of beer.
The traditional Schlachteplatte is brewed during the autumn months. This goal was to reduce the number of mouths farmers had to feed during the winter, as well as to ensure meats were preserved for cold weather smoking with the rest of the meat from the animals. Schlachteplatte itself would be eaten on slaughter day due to its inability to maintain itself well, and was considered an extravagant indulgence for farmers and their families. Since the invention of the refrigerator, the dish can be found all year round, although it is mainly available in Germany.
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