That’s the “Schlachtplatte” (Leberwurst, Blutwurst, Kochfleisch, Sauerkraut, Brot oder Kartoffeln) I remember from countless Red-Cross-Events. People would give blood and get a big plate of everything in return. And the younglings had to wash the plates. Good times, back in the 80s.
I know what it is, its incarnation in the picture just wouldn’t fly as a proper Schlachtplatte where I am, (the south of Hesse) because it’s missing some things that definitely belong on a Schlachtplatte around here.
We Also have Leberwurst, Blutwurst, Kochfleisch (we call it “Wellfleisch”), in addition, Bratwurst, boiled kidneys, Schweinepfeffer (a thick, peppery sauce made from pig blood), Sauerkraut, as you do, and potatoes, but as mash, alternatively, mashed peas. With the whole thing, we have the broth from boiling the meat and sausages as a soup. (We call it “Worschtsupp”) Any half way decent butcher will make sure of overstuffing a few of the sausages to ensure they burst and give the soup some substance.
That’s the “Schlachtplatte” (Leberwurst, Blutwurst, Kochfleisch, Sauerkraut, Brot oder Kartoffeln) I remember from countless Red-Cross-Events. People would give blood and get a big plate of everything in return. And the younglings had to wash the plates. Good times, back in the 80s.
I know what it is, its incarnation in the picture just wouldn’t fly as a proper Schlachtplatte where I am, (the south of Hesse) because it’s missing some things that definitely belong on a Schlachtplatte around here.
We Also have Leberwurst, Blutwurst, Kochfleisch (we call it “Wellfleisch”), in addition, Bratwurst, boiled kidneys, Schweinepfeffer (a thick, peppery sauce made from pig blood), Sauerkraut, as you do, and potatoes, but as mash, alternatively, mashed peas. With the whole thing, we have the broth from boiling the meat and sausages as a soup. (We call it “Worschtsupp”) Any half way decent butcher will make sure of overstuffing a few of the sausages to ensure they burst and give the soup some substance.