Saarland cuisine

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Typical Saarland cuisine with a bar stove from around 1900 in a farmhouse in the Saargau
Typical Saarland dining room from the 19th and early 20th centuries with a Lorraine Vaisselier, dishes made in Saarland and Lorraine, Haus Saargau, Wallerfangen - Gisingen

The traditional cuisine in the Saarland is characterized by a very rich diet, since the workers in the ironworks, coal mines and agriculture had to have sufficient energy supplies available. At the same time, however, the food had to be inexpensive and based on easily available products or home grown. Under these conditions, numerous dishes were made from potatoes , as these could be produced inexpensively in the garden and in the fields. For similar reasons, carrots (in Rhenish Franconia: Gelleriewe), onions , leeks , beans and other vegetables and herbs are planted and eaten. As in the neighboring regions, especially Alsace , sauerkraut also plays an important role as a side dish. The simple meals are often refined with a bacon and cream sauce, which was previously used as an additional calorie store.

Potato dishes

  • Bowls in the roaster

  • Dibbelabbes (Rhine Franconian) / Dipbelapbes (Moselle Franconian) with side salad

  • Gefillde, potato dumplings filled with liver sausage, with bacon and cream sauce and sauerkraut

  • Unfilled potato dumplings in a bacon and cream sauce

  • Get married with a side salad

Well-known and typical dishes based on potatoes include:

  • Dibbelabbes and bowls , a kind of pot cake made from raw grated potatoes, which is eaten with bacon cream sauce or applesauce.
  • Gefillde : Potato dumplings that are filled with liver or black pudding or with minced meat and are also served with bacon and cream sauce and sauerkraut or salad.
  • Married : dumplings and potatoes, sometimes also "Hoorische" with sauce
  • Hoorische : Dumplings made from raw, grated potatoes, giving them a rough ("hairy") structure.
  • Krommbeerkerschdscher : Potato cubes that are fried raw in the pan without being cooked beforehand.
  • Flat melted : Boiled potato sticks that are tossed in a mixture of onions and butter or margarine. In some regions of the Saarland, this dish is also called “Iwwer die Plattgeschmelzde”.

Meat dishes

Swivel grill
Saarland Lyoner

Meat dishes are particularly popular in grilled form. The widespread swivel grill is becoming increasingly known in the rest of Germany; it consists of three metal legs above the fireplace, on which a round grate is hung. By swiveling and turning the meat evenly, the meat should be cooked particularly evenly and gently. This is why the Saarland term “swivel” for “grilling” is derived from (“Geh ma swivel!”). For example, sausages , pickled pork neck (" swivel "), meatballs or Lyoner are panned . The Merguez , originally from North Africa , which came to the Saarland via France , is also frequently encountered . The stir-fry dishes include beer pot (beef in beer broth) and Lyoner pan (fried Lyoner pieces, potato cubes and fried eggs). Lyoner is also made into a savory Lyoner cake on puff pastry with an egg and cheese mixture.

Small dishes

  • Saarland flour knuckle in bacon and cream sauce

  • Eierschmeer: ​​Spread made from egg-flour-milk-bacon-herb mixture

  • Speckkuchen

  • Mehlknepp: Flour, quark, eggs, herbs and spices are made into dumplings, boiled in a water bath and served with fried bacon.
  • Eierschmeer: ​​The spread consists of eggs that are put in a hot pan with flour, milk, fried bacon, herbs and spices. The Eierschmeer is served on slices of bread with fresh lettuce.
  • Cooked cheese on bread slices
  • Zwiwwelschmeer: ​​Spread made from fried onions, seasoned minced meat and liver sausage
  • Baked meat loaf

Condiments

Typical Saarland spices (brandy vinegar with honey, mustard, liquid seasoning)

Flavor-intensive seasonings are particularly popular in Saarland cuisine. Lyoner or meat loaf with mustard or liquid seasoning is often eaten as a snack between meals. The traditional Saarland vinegar is a brandy vinegar flavored with honey and herbal extracts . According to a food study, the consumption of liquid wort (e.g. the Maggi brand ) in Saarland is higher than in any other German state. On average, every household in Saarland consumes one liter of liquid wort per household and year. That is twice as much as the national German average. Around 4500 hectoliters of liquid wort are consumed in the country every year. The lovage plant, the scent of which is reminiscent of liquid spice, is also called “Maggi herb” in Saarland.

fish

Pickled herrings are particularly popular during Lent . The watered herring fillets are pickled with thin onion rings, sour cucumber slices, apple pieces, cream and spices. After about two days, the herrings are served with jacket potatoes.

Soups and cakes

  • Bohnesauf (Moselle-Franconian) or Bibbelches Bohnesupp (Rhine-Franconian)

  • Beef soup with barley barley, potatoes and soup vegetables

  • Traditional Saarland Krimmelkuche

  • Quetschenkouchen (Moselle-Franconian) / Quetschekuche (Rhine-Franconian)

  • Mirabelle cooking

Various hearty soups are eaten together with sweet fruit cakes or crumble cakes. Frequent combinations are, for example, potato soup with apple pie or bean soup (Moselle Franconian: "Bohnesauf" / Rhenish Franconian: "Bibbelsches Bohnesupp") and stew with plum cake (Quetschenkouchen / Quetschekuche). Moreover Markklößchensuppe , goulash soup , vegetable stews and onion soup popular. Wreath cake, cheesecake and crumble cake ( crumble cake ) are baked especially on local parish celebrations , the anniversary of the consecration of the local parish church (Moselle Franconian: Kirf / Rheinfränkisch: Curb) .

Salads

Bedfish salad with griebscha (left out bacon cubes), bread grumbern (fried potato garnish) and egg

In the Saarland, dandelion salad is also known as "bed ibis salad" because of its diuretic properties. In addition to the usual garden salads, Lyoner sausage salad, grumpy salad , beef salad, mouse-ear salad and chive -egg salad are also popular.

Pastries, sandwiches, jams, sweets

On Carnival days, the Fasendkejchelcha (Moselle-Franconian) / Fasnachtskichelcha (Rhenish Franconian) made from sweet yeast dough are baked in fat as a sweet Carnival dish. They can be filled with jam and dusted with powdered sugar. For the feast of St. Martin of Tours in November, there are sugar pretzels made from sweet yeast dough. Otherwise, pretzels are consumed throughout the year. For Nicholas festival in December are Weckmänner or "dolls and rabbits" as Gebildbrote eaten. The basic components of jams from the Saarland (Moselle-Franconian: Sejßschmär / Rhine-Franconian: Sießschmier) are usually plums and mirabelle plums . Sugar beet syrup (e.g. Fenner resin) is also popular as a spread. At children's baptisms , sweet almond dragées, Lorraine-style, are traditionally given to those present . The Madeleines are a specialty of the historic Saarbrücken partial rule Commercy .

beverages

Saarland vineyards on the Moselle near Perl
Selection of typical alcoholic beverages from Saarland: Moselle wine, Saargauer Viez, beers from Saarland breweries, schnapps

The alcoholic beverage culture is determined equally by beer and wine . In addition to several exclusively local breweries z. For example, in Losheim am See, Mettlach, Merzig, Neunkirchen, Homburg and Körprich, the breweries Karlsberg ( Homburg ), Bruch ( Saarbrücken ) and Großwald ( Eiweiler ) are active in Saarland .

Former vineyards on the Blies

The Saarland wine-growing region (Wingert) on the Moselle is small in its area, but the wines are valued by connoisseurs. In addition, the Saarland is surrounded by wine regions with the Saar wine growing area on the lower Saar, the Ruwer , the Central and Lower Moselle , Alsace and the Palatinate , which favors the consumption of high-quality products. Blue Spätburgunder ( Pinot noir ), Elbling , Rivaner ( Müller-Thurgau ), Gewürztraminer , Riesling and Auxerrois are grown .

Wine has been grown on the Saar and its tributary valleys for 2000 years. Most of the good vineyards were owned by the church until around 1800. In the course of secularization at the beginning of the 19th century, many properties passed into private hands. Currently there is no noteworthy viticulture in the middle and upper Saar except for private enjoyment, although viticulture was common there for many centuries after the Romans imported it here. With the phylloxera infestation introduced as a neozoon from North America in the 19th century and the unsuccessful fight against downy mildew , the last winemakers gave up their businesses in the late 1920s and planted fruit trees on the former vineyards. So bungerties developed from the former Wingerten.

The Viezstraße leads through parts of the Saarland from Trier to Wallerfangen, which is reminiscent of the long tradition of making cider , known in Saarland as Viez . The name comes from the Latin "Vice vinum" (German: substitute wine), as the viez was the farmers' substitute for the nobler drink, the wine. The "Merziger Viezsuppe" is also made from the Viez.

The meadow orchards (Bungert) of the Saarland also provide fruit (apples, pears, medlars, mirabelle plums, plums, quinces) for juices, liqueurs and the distilling of schnapps . Due to the history, which is strongly influenced by France, the French pastis is also mostly known Ricard brand can be found in restaurants.

Food in the border region

Due to the historical and cultural interweaving of the Saarland with Lorraine and Alsace , the Saarland cuisine is also strongly influenced by these two regional cuisines. For example, tarte flambée and Lorraine kiechelcha ( quiche lorraine ) are popular in Saarland.

  • Tarte

  • Lothringer Kiechelcha (Quiche lorraine)

  • Honey, jams and medlar schnapps from Saargau

  • Bundt cake with almonds and powdered sugar

gastronomy

The Saarland is also often said to have an impact on the quality of the cuisine because of its proximity to France . An indication of this is the fact that the number of Michelin stars per inhabitant is the highest in a comparison of all German federal states. Fresh ingredients from regional production or organic farming are very popular. The region's outstanding gourmet restaurants include:

Wholesale market and trade

Retailers, market people, supermarkets and kiosk operators from all over Saarland bought their fruit and vegetables in the Saarbrücken wholesale market. The last wholesale market hall was built in 1997. From four in the morning, six days a week, around 20 wholesalers offered their goods. Each supplied a hundred to two hundred resellers. Selling to end customers was not common. The Saarbrücken wholesale market was privatized in 1994 and belonged to a closed fund with around 50 investors.

Outstanding delicatessen stores exist in the Ludwig Pieper department store in Saarlouis , which was founded in 1885. Around 100 employees work in the delicatessen department and the attached butcher and confectionery. A restaurant is also operated. Other larger delicatessen stores are located in the Karstadt department store in Saarbrücken or in the Galeria Kaufhof department store , also in Saarbrücken. There are several large and reputable wine, liquor, and delicatessen stores across the country.

Table culture

  • Old Mettlacher Abbey, headquarters of Villeroy & Boch

  • Historic production facility for Saargemünder ceramics in the Bliesmühle

  • Wallerfangen, packing warehouse of the ceramic factory around 1900

  • Parts of the "Burgenland" service series designed by Philipp Müller in Wallerfangen (here blue version)

  • Hand-painted variant of the Mettlach tableware series "Wildrose"

  • Mettlach, Villeroy & Boch, bowling service, stoneware, 19th century

Ceramics

Due to the presence of historical factories and currently producing ceramic and crystal manufacturing companies - such as the historical Ottweiler porcelain factory or the Zweibrücker porcelain factory, current or historical production sites of Villeroy & Boch ( Wallerfangen , Mettlach , Merzig , Wadgassen ) and Saargemünder Keramik - Table culture in Saarland has always had a special place. Popular traditional, local table services in the Saarland in the 20th century included the traditional series “Wildrose”, “Burgenland”, “Rusticana” (all Villeroy & Boch) and “Obernai” (Saargemünd, now Lunéville ). The series La Boule and “New Wave” should be mentioned as more avant-garde productions . Gray-blue utensils and technical ceramics made of stoneware in the Westerwald style were manufactured in Krughütte from 1721 until the 19th century . During archaeological excavations in 2004, workshop waste from a former pottery was secured. Almost 4,000 fragments of pots, jugs, jugs, bottles, bowls, plates and burning aids were recovered.

Glasses

The Saarland - together with parts of Lorraine and Alsace - has been one of the most important areas of glass production in Europe for over four centuries. The first larger Saarland glassworks had been in Ludweiler since 1616 . Wadgassen Abbey was running its own glass factory as early as 1680 . 23 glassworks are occupied for the Warndt . Wood and sand for the glassworks, clear water as well as ferns and hedge plants for the potash were abundant in this extensive forest area. In the second half of the 19th century, glass production developed into the third largest branch of industry in Saarland. At the beginning of the 20th century, the glass factories in Völklingen -Fenne and in Wadgassen were among the most important glassworks in Europe, with a total of over 1300 workers producing glass items that were sold throughout Europe and overseas. In Wadgassen, glasses were blown, colored, ground, engraved and painted. In addition, since 1846 pressed glass in various colors up to uranium glass according to the French (lead crystal) or Bohemian (semi-crystal without lead oxide) type has been produced with the exception of opal glass . From the 1880s onwards, entire dinner services were made from pressed glass with imitation cuts . After the closure of the crystal glassworks in Wadgassen, which was founded in 1843, in 1986 for large-scale production and in 2010 for small-series production, the current glass series of the Villeroy & Boch company are currently only designed in Saarland and manufactured as external commissioned productions. Historical workpieces and catalogs are collected in the archive in Mettlach. The glass production in Fenne had already been closed in 1939 due to the outbreak of war in the summer of 1939, as it was located within the red zone . The glassworks in St. Ingbert was closed in 1975.

Cupboards

A specialty of the carpenters in the Lorraine-Saar region was the production of large oak cupboards, which flourished between the years 1750 and 1850. The cupboards consist of a wide base and an attachment for plates. Sometimes the top for the plates is missing and the cupboards are in the form of sideboards or sideboards. The design of the doors with rich carvings in the style of the late rococo and the possibility of placing the plates vertically in a multi-storey wall-mounted storage room served in particular to represent the wealth of a household. Grooves in the shelves prevent the locally made faience plates from slipping off. The sumptuous furniture was usually set up in the "parlor" of a house.

Food manufacturer

  • Production line of the Nestlé-Wagner company in Nonnweiler

  • Alcohol-filled praline mix from the Ludwig company in Saarlouis

The following are to be mentioned at the larger Saarland industrial food manufacturers:

  • The Nestlé Wagner company in Nonnweiler , which emerged from the Wagner bakery, produces frozen pizzas and other frozen products with around 1,800 employees . Products intended for delivery abroad are sold there under other brands , for example under the brand name Buitoni . The company is one of the largest European providers of frozen pizzas. Nestlé has held all shares in the original Wagner company since 2012 .
  • In the Trumpf chocolate factories in Saarlouis ( Fraulautern ) and Saarwellingen the products "Schogetten", the air chocolate "Aero" and "Noble drops in nuts" are made. The company is one of the 20 largest chocolate manufacturers in Europe. Of the 1,500 people employed by Ludwig Schokolade, around 1,100 work in Saarland. In addition to the factory in Saarlouis, there is another production facility and a fully automated high-bay warehouse with more than 30,000 storage spaces in Saarwellingen. The entire German food trade is one of the customers. Ludwig Schokolade has been part of the Krüger family company from Bergisch Gladbach since 1998. The founder of the chocolate factory was the Bouser company Poser, which later sold it to the Aachen Monheim Group, from which the Ludwig-Schokolade company emerged in 1986 - named after the entrepreneur and art patron Peter Ludwig , who married into the Monheim family.
  • The Rolf Herzberger company in Saarbrücken sells fine wines, sparkling wines and spirits from international brand manufacturers with around 200 employees. The central warehouse of the company headquarters in Saarbrücken has a capacity of more than 3 million bottles. The company sells wines from all major French wine-growing regions.

literature

  • Reinhard Hauptenthal: Dibbelabbes and consorts, recipes from Saarland, Saarbrücken 2008.
  • Gudrun Jung-Jacob: Dishes from there - it tastes good when you don't, Saarbrücken 2009.
  • Claudia and Charly Lehnert: Hauptsach gudd gess, recipes from Saarland cuisine for gourmets, Saarbrücken 2006.
  • Charly Lehnert: The gudd Supp, from aangebrenndi Grießsupp and Quer-durch-Gaade to Zwiwwelsupp, extended new edition, Saarbrücken 2008.
  • Jana Lösch, Gesa Scheziat, Melanie Goldmann: Traditional Saarland cuisine, Renningen 2019.
  • Gisela Muhr: Old Saarland cuisine, Erftstadt 2005.
  • (Without author): Saarländische Küche, Cologne 2014.
  • Klaus Teuber: Old Saarland cuisine, Potsdam 2010.

Web links

Commons : Saarländische Küche  - Collection of pictures, videos and audio files

Individual evidence

  1. ↑ https://www.saarbruecker-zeitung.de/saarland/die-maggi-exzesse-der-saarlaender_aid-23134983 , accessed on September 3, 2019.
  2. ↑ https://taz.de/Geschmack-und-Wuerze/!5418491/ , accessed on September 3, 2019.
  3. ↑ Jana Lösch, Gesa Scheziat, Melanie Goldmann: Traditional Saarland cuisine, Renningen 2019, pp. 24–37.
  4. ↑ Jana Lösch, Gesa Scheziat, Melanie Goldmann: Traditional Saarland cuisine, Renningen 2019, pp. 40–49.
  5. ^ Roland Schmitt: On the history of viticulture in Bliesgau and on the Upper Saar. In: "Writings on Wine History ", Issue 167, Wiesbaden 2010, ISSN  0302-0967
  6. ↑ Jana Lösch, Gesa Scheziat, Melanie Goldmann: Traditional Saarland cuisine, Renningen 2019, pp. 16-18.
  7. ↑ https://www.urlaub.saarland/Reisethemen/Essen-Trinken/Sternekoeche , accessed on September 24, 2019.
  8. ↑ http://www.saarbruecken.saarland/gastrowelt/aktuell/detail/article-3266b6b0651181b18fffab9ff9442931 , accessed on September 24, 2019.
  9. ↑ https://pieper-saarlouis.de/essen-und-trinken/lebensmittel/ , accessed on September 24, 2019.
  10. ↑ https://karstadt-lebensmittel.de/store/74 , accessed on September 24, 2019.
  11. ↑ https://www.galeria-kaufhof.de/wein-gourmet/ , accessed on September 24, 2019.
  12. ↑ https://www.falstaff.de/rf/lv/cs/deutschland/saarland/ , accessed on September 24, 2019.
  13. ↑ https://www.meininger.de/de/weinwirtschaft/news/weinhaendler-des-jahres-2019-gekuert , accessed on September 24, 2019.
  14. ↑ Beatrix Adler: Wallerfanger earthenware - history and products of the Villeroy Vaudrevange manufactory (1791–1836) and the earthenware factory Villeroy & Boch Wallerfangen (1836–1931), 2 volumes, Saarbrücken 1995.
  15. ^ Michel Weyl: Image d´Alsace, Le service de table “Obernai” de Henri Loux, Formes et décors, Saargemünd 2000.
  16. ^ Eva Blanc: Stoneware Westerwald Art from Klarenthal-Krughütte, The workshop waste "Klarenthal-Krughütte" Friedrichstrasse 19 (Saarland), ed. from the local history association Gersweiler-Ottenhausen eV, Gersweiler 2019.
  17. ↑ http://museum.academia-wadegotia.de/index.php?id=art-CristallerieArtikel , accessed on November 19, 2019.
  18. ↑ https://www.saar-nostalgie.de/Glasindustrie.htm , accessed on November 21, 2019.
  19. ↑ Maria and Burkhardt Valentin: Recovered Treasures, Pressed Glass from Wadgassen, Glasses from the Valentin Collection, ed. from Förderverein Glaskultur eV, Völklingen 2020.
  20. ↑ Walter Neutzling and Peter Nest: The glassworks and glassmakers in and on the edge of the Warndt, ed. from the local history association Warndt eV, 2nd improved and expanded edition, Völklingen 2014.
  21. ↑ Édith Mannoni: Mobilier régional, Lorraine, Paris 2002, pp. 60–67.
  22. ↑ Wagner Tiefkühlprodukte GmbH: Annual financial statements for the business year from January 1, 2012 to December 31 , 2012 , published on March 19, 2014 in the Federal Gazette .
  23. ↑ Volker Fuchs: "Digitization affects everyone". The Nestlé Wagner company . In: Saarbrücker Zeitung , March 1, 2018.
  24. ↑ Christian Litz: Nestlé wants the whole pizza. Successor to the founding family of Wagner Pizza sells its remaining shares to the group . In: Impulse , November 29, 2012.
  25. ↑ https://www.saarbruecker-zeitung.de/saarland/nestle-wagner-weiht-neue-produktionslinie-im-werk-otzenhausen-ein_aid-45592073 , accessed on September 7, 2019.
  26. ↑ https://www.ludwig-schokolade.de/unternehmen/standorte/ , accessed on September 24, 2019.
  27. ↑ https://www.saarbruecker-zeitung.de/ludwig-schokolade-in-saarlouis-feiert-50-geburtstag_aid-600748 , accessed on September 24, 2019.
  28. ↑ https://www.herzberger.de/ , accessed on September 24, 2019.
  29. ↑ https://www.sr.de/sr/extrawebs/wie_viel_saarlander_steckt_in_dir/typisch_saarland/artikel5280.html , accessed on September 7, 2019.