Schlachteplatte is a traditional Bavarian feast that consists of different types of meat and sausages. It typically contains smoked pork chops, slab bacon, bratwurst, blood sausages, liver sausages, bauernwurst, knackwurst, and wienerwurst. Grilled or cooked, the meat varieties are placed on a large serving platter, usually topped with freshly chopped parsley.

A typical winter specialty, the dish is traditionally accompanied by cooked sauerkraut, potatoes, gravy, potato dumplings, or bread dumplings. The dish’s name translates as butcher’s plate from the German words Schlachten and Platte, which mean to butcher and platter, respectively.

This German meat specialty most certainly got its name after the tradition of preparing it during the slaughter period in Germany.