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Schlachtplatte

Serves 4 to 6 Entree meat

Schlachtplatte

Schlachtplatte, a robust platter of meats, hails from the hearty kitchens of Franconia and Bavaria. It's the kind of meal that appears on the table in the chill of autumn or winter, when the air is crisp, and families gather indoors to share warmth and sustenance. Traditionally, this dish is a celebration of the pig slaughter, bringing together a rich variety of sausages and sides that reflect the region's culinary roots.

Expect a satisfying medley of flavors and textures: the smooth richness of Blutwurst and Leberwurst, the savory bite of Bratwurst, all nestled against tangy sauerkraut and creamy mashed potatoes. The lard and a discerning pinch of fine sea salt unite these elements, creating a dish that is as comforting as it is flavorful. It’s a generous helping of home-cooked German tradition, unapologetically inviting you to savor every bite.

Ingredients

  • 4Blutwurst slices
  • 4Leberwurst slices
  • 2Bratwurst
  • Sauerkraut — to serve
  • mashed potatoes — to serve
  • 2 tbsplard
  • to tastefine sea salt

Method

  1. Begin by preparing your meats. Season the 4 Blutwurst slices, 4 Leberwurst slices, and 2 Bratwurst with fine sea salt to taste. Let them rest for at least 30 minutes to allow the salt to penetrate and enhance the flavors.
  2. In a large, heavy-bottomed skillet, heat 2 tablespoons of lard over medium-high heat. Once the lard is shimmering, add the Blutwurst slices in a single layer without crowding the pan. Brown them for about 2-3 minutes on each side until they develop a deep, rich color. Remove and set aside.
  3. Repeat the browning process with the Leberwurst slices, ensuring each side is well-colored. Remove them from the skillet and set aside with the Blutwurst. If needed, add a little more lard to the pan to maintain a good cooking surface.
  4. Next, brown the Bratwurst in the same skillet. Cook them until they are golden brown on all sides, which should take about 5-7 minutes. Transfer the Bratwurst to a plate with the other sausages.
  5. In the same skillet, add the sauerkraut. Stir it around to absorb the flavors and any remaining fat from the sausages. Add a splash of water or broth if the sauerkraut looks dry, and cook for about 5 minutes until it is heated through and slightly caramelized.
  6. Return all the sausages to the skillet with the sauerkraut. Lower the heat to medium-low, cover the skillet, and let everything braise together for 10-15 minutes. The sausages should be heated through and the sauerkraut should be tender and flavorful.
  7. Taste the sauerkraut and sausages, adjusting the seasoning with more fine sea salt if necessary. Serve the Schlachtplatte hot, accompanied by mashed potatoes. The dish should be hearty, with the sausages juicy and the sauerkraut tangy and well-seasoned.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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