Fleischnaka, literally "meat snails" in Alsatian, are an authentic culinary specialty of the Mulhouse region. This delicious dish combines a noodle dough base wrapped around a minced meat filling, forming a spiral reminiscent of a snail.
A dish born from tradition
Traditionally, the filling for Fleischnaka is made from leftover meat from the famous pot-au-feu. If no leftovers are available, ground meat is often used instead. The filled noodle dough is rolled into a sausage shape, sliced into rounds, and then grilled with a little oil. According to local custom, Fleischnaka are then served with pot-au-feu broth or topped with tomato sauce.
A recipe rooted in the past
In the past, Fleischnaka were mainly prepared on Mondays to use up leftovers from pot-au-feu or baeckeoffe, another traditional Alsatian dish, made on Sundays. This convivial and comforting dish has remained a staple of Alsatian cuisine.
A terroir and its flavours
In the Alsatian dialect, "Fleisch" means meat and "Schnaka" means snail. Their characteristic spiral shape is reminiscent of a snail, but don't be fooled: it's actually meat wrapped in noodle dough.
Preparing Fleischnaka may take a little time, but it is far from complicated.
A simple and delicious recipe
Ingredients for the Noodle Dough (serves 4):
- 500g of flour
- 120g of white wine
- 50g of oil
- 2 eggs
- A pinch of salt
- 800g of cooked pot-au-feu meat
- 200g of pork neck
- 1 egg
- 2 oignons hachés
- 1 small bunch of chopped parsley
- Salt and pepper
Preparing the noodle dough:
- Knead the flour and eggs.
- Add the white wine, salt and oil.
- Knead everything together until you obtain a smooth dough.
- Roll into a ball and let rest for 2 hours in the refrigerator wrapped in cling film.
Preparation of the stuffing:
- In a pan, sauté the chopped onions, parsley and garlic with a little fat.
- Mince all the meats with a meat grinder.
- Stir in the egg, onions, parsley and garlic. Season with salt and pepper.
Assembly and cooking:
- Flatten your dough to obtain a rectangle.
- Spread the stuffing evenly over the entire surface.
- Roll your Fleischnaka onto itself to form a long "sausage".
- Seal the edge of the dough with a little water and let it rest for 30 minutes in the refrigerator.
- Cut slices approximately 1,5 cm thick.
- Quickly brown the slices in a pan with a little oil.
- Add a ladle of beef broth or 1 liter of tomato sauce and cover with a lid.
- Cook over low heat for 20 minutes.
A convivial and tasty dish
Serve your Fleischnaka with a green salad for a complete and balanced meal. For quality products, look to local producers in the Villé Valley.
- Eggs Farm and Company
- Pot-au-feu meat Fréchard Butcher Shop in Maisongoutte
- Pig's neck Munschina Butcher Shop, Delicatessen and Catering in Villé
- Onions and salad Val de Nature Grocery Store
