Franconian Beer Message Board

Back to the main page Back to parent post

Schlachtschüssel

Posted by Nick B. on 2012-09-21 02:17:39

I'm no expert, but I don't THINK they're seasonal. Roppelt do(es) them year-round, for example, but in summer, it's at the Keller. I've only been to them at Roppelt and now Egelseer in Wiesenthau. I just simply don't eat as much meat as I used to. Yesterday's was quite good. Met Gerhard & Uschi from Roppelt's Keller there at about 12. They'd already eaten by the time I arrived, but stayed while I had a plate of *tender*, juicy, Kesselfleisch and until the Leber- & Blutwurst were ready. They took 13 of the former (AKA "Krautwurst" as there's Kraut in it) home in Forchheim before heading on to Roppelt. Then I had a small Blut & Leberwurst as a followup, the largest lunch I've had in well over a year, or whenever I was last at Roppelt's Schlachtschüssel. They recommended this place because it's a small operation and the pigs are home raised, uncertified organic. And they know the place from living in Wiesenthau in the past. Highly recommended, though it was all less zesty than at Roppelt, and they only do it a couple of times a year. Being full of meat bits made the subsequent 20 km ride to Stiebarlimbach more tiresome than it normally is, but worthwhile nonetheless as the beer was excellent and Kellersaison is running out.

Followups:

Schlachtschüssel by Jürgen Wening on  2012-09-21 03:28:02

Schlachtschüssel by barry on  2012-09-21 04:48:09