This Sunday, November 6 marks our annual “Schlachtfest” in the dining room from 1:00 – 7:00 PM. For many, this tradition is a highlight as we serve old favorites such as Leberwurst, Blutwurst and Metzelsuppe. However, if you are one of the uninitiated, read on…
What is “Schlachtfest”?
In Germany, a Schlachtfest is the ceremonial butchering of a pig which is celebrated with a feast in both private households and public inns. In farming communities in Baden Würtemberg and elsewhere in southern Germany, this is still a fairly common tradition. In the past, the location of the Schlachtfest was marked by hanging an inflated pig’s bladder, a tradition still occasionally done today.
What is served at a Schlachtfest?
The menu usually includes fresh cooked sausages such as Leberwurst (liverwurst) and Blutwurst (blood sausage). Often Kesselfleisch (boiled pork belly) is served. A Schlachtfest favorite is a hearty soup called Metzelsuppe. It is derived from the sausage cooking process where juices are produced and enhanced by the addition of meaty bits from sausages that split during the boiling process. Accompaniments to the meal typically includes Sauerkraut with mashed potatoes or Spätzle and a hearty bread.
Do I have to eat Blutwurst at Schlachtfest?
No, you don’t have to eat Blutwurst, Leberwurst or Metzelsuppe at our Schlachtfest. If that’s not your “thing”, we certainly have other delicious specialties on the menu such as Kassler Rippchen, roast pork, Sauerbraten, Wiener Schnitzel Holstein, Prime Rib and Filet Mignon,
Hopefully this entices you to join us on Sunday. If not, at the very least you’ve learned a bit more about the culinary traditions of your German roots!