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Palatinate Fläschknepp

updated

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Ingredients for 1 servings:

  • ½ kg medium-fat beef
  • ½ kg pork, medium fat
  • 2 eggs
  • 2 rolls, stale
  • 2 g pepper, white
  • 2 g nutmeg, ground
  • 1 tsp, chopped marjoram, shredded
  • 18 g salt
  • n. B. water
  • ½ cube of meat broth

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the meat into strips for grinding and season. Soak the bread rolls in lukewarm milk, squeeze them well, and crush them. Then grind everything with a 4.5-inch grinder. Knead the sausage meat with the eggs for a long time. Then, with wet hands, roll out meatballs with a diameter of about 5 cm. Boil the Fläschknepp in hot water (approx. 85°C), to which 0.5 meat stock cubes are added, until they float to the top. Then let them simmer for another 5 minutes. Serve with horseradish sauce and white bread. Of course, you can also mix ready-made minced beef or pork with all the ingredients!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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