Swabian Slaughter Plate

A Swabian slaughter plate is prepared with sauerkraut, liver sausage, black pudding, belly meat and beef.

To do this, peel and finely chop the onion, sauté with lard until translucent, pull apart the sauerkraut and steam briefly in it. Add enough tap water to cover the sauerkraut. Grate the potatoes and apples and add. Add juniper berries, caraway seeds and soup seasoning.

Cook quietly on low heat for about 3/4 hour. Fill up with a little water or white wine and add the belly meat and beef. Cover and cook on the stove for another 45 minutes.

At the end of the cooking time, add the liver and blood sausage either in the sauerkraut or separately in hot water. Be careful, just let it steep, but don’t boil it so the skin doesn’t crack.

Season the sauerkraut again if necessary, arrange in a bowl and add the meat and sausages on top. Serve the Swabian slaughter plate hot!

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