The Recipe: Schlachtplatte, the Hearty Dish of the Törggelen Tradition

The rustic farm taverns of South Tyrol are the places where the festive tradition of Törggelen is celebrated year after year. Yet the dishes that define this beloved autumn ritual can also be prepared at home. The undisputed centerpiece of the meal is the Schlachtplatte (“butcher’s platter”), a generous combination of sauerkraut and assorted pork specialties, including ribs, sausages, blood sausage, pork knuckle, and Surfleisch (cured and lightly brined pork).

Traditionally, the meat and sauerkraut are cooked separately to preserve their individual flavours before being brought together on a large serving platter. As with many family recipes, slight variations exist from household to household.

Ingredients for 4 People

• Sauerkraut (about 500 g)
• Meat stock or water (about 250 ml)
• Mixed pre-cooked and smoked pork meats (pork loin, ribs, pork knuckle, sausages, blood sausage, and Surfleisch)
• Juniper berries, bay leaves, caraway seeds, and one onion (for the sauerkraut)
• Bread dumplings, optional but highly recommended, and/or pan-fried potatoes

Preparation

Finely chop the onion and gently sauté it in a little oil or lard until softened. Add the sauerkraut together with the juniper berries, caraway seeds, and bay leaves, then pour in the stock. Allow the mixture to simmer gently for about 45 minutes, stirring occasionally.

In a separate pot, place the smoked pork loin and cover it with stock. Cook over medium heat for 30–40 minutes. Add the sausages halfway through the cooking time. The ribs and pork knuckle can be cooked alongside the loin or roasted separately in the oven.

If using pre-cooked meats, they can be added directly to the sauerkraut during the final 20 minutes of cooking.

To serve, arrange the hot sauerkraut as a base on a large platter. Place the sliced meats, sausages, and freshly prepared dumplings on top, serving everything piping hot in true Törggelen style.

Image: Schlachplatte, Courtesy Südtirolerland.it