The meats

Fermes Auberges du Haut Rhin - les spécialités

The very essence of a farmhouse inn is to make the most of all the products produced on the farm, especially the meats

Each farm has its own specialities: beef, veal, pork, goat, rabbit, etc. – enough to make one’s mouth water! All parts are valued and the meat is cooked in the form of pot au feu, “fleischschnackas”, roasts, simmered dishes, grills… The farmhouse lives to the rhythm of the seasons and productions, so the menu varies from week to week.

Meat fondue

Pik-Pik

Marrow bone

recipe idea

Fleischschnakas

Ingredients

Noodle dough: 1kg flour – 6 eggs – 1/4l water
Stuffing: 1kg of cooked meat from the pot au feu – 2 large onions – 1 bunch of parsley – salt – pepper

Preparation

Chop the meat, onions, parsley, salt and pepper
Mix
Make the noodle dough with the flour, eggs and water
Roll out the dough thinly into a rectangle
Spread the minced meat on the dough, leaving 1cm of dough on the edges
Moisten the edges and then roll out tightly (like a biscuit roll) lengthways to form a sausage
Cut into slices of about 2.5cm
Cook in hot oil until smoking (about 3 minutes) on each side Bring the stock to the boil, add the fleischschnakas, reduce the heat and cook for about 5 minutes

Ready to eat with a green salad!

All specialities

Meats

Snacks

Marcaire menu

Cheeses

Dictionary of specialties

Pork dishes

If you want to book a table or an accommodation, please contact the farmhouse directly by telephone.
Reservations are highly recommended, especially during holidays and weekends.
However, you can write to the farmhouse association by e-mail for all other correspondence, at this address: info@fermeaubergealsace.com

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