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Schlachteplatte
A ''Schlachtplatte'', ''Schlachteplatte'', ''Schlachtschüssel'' (Southern German) or ''Metzgete'' (Swiss) is a hearty German dish that primarily consists of boiled belly pork (''Kesselfleisch'') and freshly cooked ''Blutwurst'' and ''Leberwurst'' sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as ''Metzelsuppe''. As a result, in many places, e.g. in parts of the Palatinate, the entire festival and the meal in particular, is known as ''Metzelsupp''.
Common accompaniments to a ''Schlachtplatte'' are ''sauerkraut'' and bread or potatoes or, in South Germany, potato pancakes (''Dotsch'' or ''Reiberdatschi''). Other elements might be fresh ''Bratwurst'' and ''Mettwurst'' or raw, spiced bratwurst filling. In Rhinehessen it is also common to enrich the dish with a sauce from part of the pig's blood (''Schweinepfeffer'' or ''Schwarz Brie'').
Traditionally ''Schlachtplatte'' is only eaten on the day of slaughter – before the invention of refrigerators blood and sensitive organs like liver had to be prepared straight away. Meat, which did not have to be consumed immediately was preserved by salting, drying and smoking. The slaughtering day offered a rare opportunity to eat fresh meat which explains why the ''Schlachtplatte'' is a rather lavish meal.
Originally these slaughtering days took place mainly in the autumn. This meant that not so many animals had to be fed over the winter, the meat could be preserved for longer in the cooler temperatures and the farmers had more time after the last harvest for turning it into ham and sausages which could then be smoked over the winter hearth fire.
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抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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