If you never have tried it at the Törggelen, don’t miss the so-called Slaughter Plate with salt meat and dumplings. You definitely have to taste it!
A typical meal for autumn and winter is the sauerkraut. Of course it tastes particularly hearty combined with tasty pork, which has lain in a special flavoured jelly. In German this salt meat is called “Surfleisch”. Blood sausages and boiled bacon are also added to the sauerkraut in the end.
The whole thing is then called Slaughter Plate and name and look promise a substantial meal. Especially at the Törggelen it is a famous dish. Preferred side dishes are dumplings or boiled potatoes.
