Flurgönder
A Flurgönder (also Gönder for short and dialect Schwoarte-Gönder ) is a sausage specialty from the Fulda region . It is a raw, smoked rind in the shape of a bubble that is cooked and served with ribbon noodles .
It is called “Flurgönder” because it is served especially after the processions through “field and corridor ” that take place in the Catholic region of Fulda and the Rhön region on Ascension Day and Corpus Christi . Since the housewives also wanted to wallen, a lunch had to be invented that cooks itself. "Gönder" is a dialect name for a raw, smoked rind stomach.
The Flurgönder is supposed to soak in hot but not boiling water for ten minutes per centimeter of diameter and is served with pasta, usually with breadcrumbs, a green salad or apple puree.
literature
- Bettina Kempf, Jürgen H. Krenzer: Spatzeklöß un Flurgönder. What tastes good in the Fuldaer Land (= Edition Kitchen, People and Landscape of the Rhön ). 2nd Edition. Parzeller, Fulda 1999, ISBN 3-7900-0287-9 .
Web links
- Flurgönder (folklore tradition) in the Rhönlexikon
- Favorite dishes of the Hessians: Gönder - bacon noodles with rind stomachs - cooking report with a recipe on hr television
- accessed July 24, 2015
- accessed July 24, 2015
Individual evidence
- ↑ https://wurstsucht.wordpress.com/2011/06/26/flurgonder/
- ↑ ag / ud: hearty joy after wallowing. The “Flurgönder” belongs to the hall days. (No longer available online.) In: Fuldaer Zeitung . May 5, 2002, formerly in the original ; Retrieved May 26, 2012 . ( Page no longer available , search in web archives )