MAIN INGREDIENTS
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.
Berner platte is a traditional celebratory dish originating from Bern. It consists of a large plate that's filled with a variety of sauerkraut, meat, offal, potatoes, and green beans. The meat, vegetables, and side dishes are all prepared separately, then served on the same plate – the meat is often boiled with onions and bay leaves, the green beans are sautéed in butter, the potatoes are boiled and fried with butter and chives, and the sauerkraut is typically cooked in white wine with currants and bacon.
In some cases, Berner platte is served as an open buffet, so each person can choose the ingredients for their (regular) plate.
MOST ICONIC Berner Platte
Plato Alpujarreño is a traditional meal originating from Andalusia. The recipe has many variations, but it usually consists of a mix of fried eggs, morcilla blood sausages, chorizo, pork loin, sweet peppers, Serrano ham, potatoes, and migas.
The dish is quite simple and inexpensive to prepare, but the combination is one of the most requested dishes in restaurants and bars in the region. Plato Alpujarreño is traditionally served hot.
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