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  • Fleischnakas

For 25 pieces or 3/person

Moderately difficult recipe



For the noodle dough :

  • 300 g of flour
  • 150 g of durum wheat semolina
  • 4 eggs
  • Salt


For the pot au feu :

  • 1 onion
  • 4 carrots
  • 8 turnips
  • 2 leeks
  • 6 cloves of garlic
  • 1.2 kg of stew meat (pork shank + beef chuck)
  • Parsley
  • Nutmeg
  • 3 cloves
  • 1 bouquet garni


For the stuffing : 

  • 20 g of butter
  • 2 onions
  • 2 tablespoons of mustard
  • 2 eggs
  • 50 g of breadcrumbs
  • 60 cL of white wine from Alsace


For the noodle dough

  1. Mix the flour with the semolina and salt.
  2. Add the eggs and mix, adding water little by little to obtain a homogeneous dough.
  3. Knead for a few minutes then make a ball. Put it in a plastic bag and keep it in a cool place for at least 1 hour.


For the pot au feu

  1. Peel the onion and prick it with cloves.
  2. Peel the carrots, rinse them and cut them in half.
  3. Peel the turnips, cut them in four.
  4. Cut leeks in half lengthwise, wash and cut each half in half.
  5. Peel the garlic cloves.
  6. In a pan, brown the meat on all sides. When it has colored slightly, add the onion, carrots, turnips, leeks and garlic.
  7. Add the bouquet garni, chopped parsley, nutmeg and a large pinch of salt. Add salt.
  8. Add water, bring to a boil, skim, then lower the heat and simmer for at least three hours. The meat must be melting.


For the stuffing

  1. Pour the contents of the casserole through a sieve, do not forget to keep the stock.
  2. Remove the bouquet garni and the onion studded with cloves.
  3. Chop the meat with the vegetables.
  4. Peel and finely chop the two onions. Brown them in a pan with the butter.
  5. Add the meat and the chopped vegetables. Add salt, pepper and mustard. Mix well.
  6. Add the eggs, breadcrumbs and 100 mL of the previously reserved broth to the pan (save the rest). Mix well.


For shaping and cooking

  1. Strain the remaining broth through a cloth. Set aside.
  2. Roll out the noodle dough on a floured surface into a 30 x 60 cm rectangle. Spread the stuffing, leaving 2 cm free on the edges. Pack the filling well.
  3. Roll up the dough starting from the longest side, making sure the dough is tight. Moisten the edge of the dough without filling with water to facilitate the welding.
  4. Cut the sausage in 2 and wrap each sausage in floured cling film. Set aside in a cool place for a few hours (or even in the freezer) to make cutting easier.
  5. Cut out slices about 2 cm thick and brown them in a buttered pan on each side. They should color well.
  6. Place them in an ovenproof dish and moisten them with half of the wine and broth. Put them in a preheated oven at 200°C for about 20 minutes, turning them halfway through the cooking time. The fleischnakas will absorb the broth and swell.
  7. Serve them in a soup plate, covered with broth and wine, accompanied by a green salad.


Alsace Riesling is a gastronomic wine par excellence. It will go very well with this typical dish.

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