Boiler meat
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Kesselfleisch or corrugated meat , in Swabian also Siedfleisch , in Northern Germany also Steg or Stegfleisch (from Low German steken , "sting"), one calls the cooked belly and head meat as well as partly the innards of the pork (if these are not already used for the sausage production) . It is traditionally prepared in a cauldron immediately after slaughter . With other ingredients like fresh blood and liver sausage , it is part of the battle plate .
The types of meat and offal used for kettle meat are:
- Belly meat
- Pork head or cheek meat (Backerl)
- tongue
- heart
- liver
- Kidneys
- Kronfleisch (especially in Bavaria and Austria)
Depending on the cooking time, the ingredients are placed one after the other in slightly boiling water, then seasoned on the plate with salt , pepper , onions , marjoram and possibly garlic .
Depending on the region and taste, kettle meat is served with potatoes and sauerkraut (e.g. in Franconia or Saxony as cabbage meat ) or only with bread (e.g. in Upper Bavaria ). Mustard or horseradish is often served with it.
