Schlachteplatte

Schlachteplatte is a hearty German platter built around boiled pork belly, known as Kesselfleisch, served with freshly cooked blood sausage and liver sausage. The sausages and meat are simmered together in one kettle, and the rich cooking liquid, along with any split sausages, is ladled out as a soup called Metzelsuppe. The plate is traditionally accompanied by sauerkraut and bread or potatoes, with potato pancakes common in the south, and some regions add fresh bratwurst or a sauce thickened with pig's blood. It goes by Schlachtplatte or Schlachtschüssel in southern German usage and Metzgete in Switzerland and parts of Baden-Württemberg. The name joins the verbs and nouns for slaughter and dish, because it was eaten on the day a pig was slaughtered, when blood and organ meats had to be cooked at once.