Schlachteplatte

Called A battle plate, also Schlachteplatte, Schlachtschüssel ( Southern Germany ) or pig roast ( Alemannic ), is a hearty meat dish that usually consists of meat and fresh kettle cooked blood and liver sausage. In the production falls sausage broth, called Metzelsuppe on. Therefore, in some places, for example in parts of the Palatinate, denoted by Metzelsupp or in Baden and Swabia Wurschtsupp also the entire slaughter and specifically the battle board.

Inserts the battle board are often sauerkraut and bread or potatoes, in southern Germany also potato pancakes ( or fritters Dotsch ). Other ingredients may be fresh roasted and smoked sausage and raw, spicy sausage stuffing. In Rheinhessen it is also common for a sauce made from one part of the pig blood ( Black Brie ) to reach it.

Traditionally, the meat platter is prepared only to battle days - before the invention of refrigeration technology had to be processed such as the liver immediately blood and delicate innards. Meat that was not consumed the same, was preserved by smoking, curing, air drying or smoking. The day of slaughter offered a rare opportunity to eat fresh meat, which explains the exuberance of battle plate.

Originally this battle Days took place primarily in the fall. So did not have all animals are fed in winter, the meat remained by the low temperatures longer and had the peasants after the last harvest more time for processing for use in ham and sausages, which were finally smoked over the winter hearth.

In the region Schweinfurt is the local variant, known as consumed Schweinfurt Schlachtschüssel, usually from the bare wooden table or ironing board.