A German dish, the name of which I have forgotten.?

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Alwin E

> typical Franconian

I dare to disagree! I'm from Lower Bavaria (Niederbayern), and we also know the SchlachtschÃ¼ssel. We make it from Sauerkraut, and cooked sausage from pork liver, and "blood sausage". Don't know if that is eaten anywhere else in the world, but it's really made from the animal's blood after it was slaughtered, and should be eaten fresh.

I even came along a SchlachtschÃ¼ssel in some distant region of Germany, the Eifel mountains, where I served some time in the army. They served it to us after first aid training, where we had to learn how to help a fellow soldier with a shot wound and the like, and they did it very realistically, thank you very much! What a bloody day that was...

The thing with lung is different from a SchlachtschÃ¼ssel; it's called a "Saures LÃ¼ngerl" in my region of Bavaria, and I don't like it. But if you want some, contact me. They even sell it canned here, so I could send you some. I tried it once and would never eat it again. If there were a "disgusting" scale of 1 to 10, that would earn a 9.

On the other hand, you should definitely try a pig's liver prepared in a frying pan like a Wiener Schnitzel. "Gebackene Leber" is really delicious, although the dark-brown, greyish color of the meat might remind one of feces at first glance. -- But I must admit that I prefer chicken liver. The onlyproblem is, chickens are small animals and have very small livers, and when I was a kid, I always had to share it with my li'l sister when our mother made chicken, so that was a traumatic experience to me as the elder brother. How dare she?

BlueEyedAngel

Wow.
I'm surprised I've never heard of this, it actually sounds interesting and I'll have to get my grandma to make it (She's German so she knows all of those dishes).

If she calls within the next day or so, I'll ask and edit this answer later.

Kczweraczâ€”

Of course I know it, that was a "SchlachtschÃ¼ssel" which is a typical Franconian dish. Since you've named Nuremberg as NÃ¼rnberg with the typical German "Ã¼" I think that you know it as well.

katydint

Nope, don't know the dish.
I'd have tried it, too, though. Kind of a land animal version of ciopinno, I'd say.
Years ago I read in 'Secrets of a Sneaky Organic Cook' (or something like that-not like today's definition of organic-) that (among other parts)lung is a great, inexpensive way to provide protein in the diet. It was suggested (as you can imagine) that the cook not tell the family exactly what it is until they've eaten it and found it tasty.

Harry L

I would have suggested a "Schlachtplatte".

Anja H

I would translate that as Schlachtplatte or Schlachtschuessel. However this is normally with liver sausage, blood sausage, pork, sauerkraut and mashed potatoes (or bread)
What confuses me in your description is the lung - since I know that as a separate dish as "Saures Luengerl" - but I guess this is it, if with or without lung.

Banana Hammock

i believe it's called Auschwitz Ãœberraschung

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