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
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)
- 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
- Mix the flour with the semolina and salt.
- Add the eggs and mix, adding water little by little to obtain a homogeneous dough.
- 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
- Peel the onion and prick it with cloves.
- Peel the carrots, rinse them and cut them in half.
- Peel the turnips, cut them in four.
- Cut leeks in half lengthwise, wash and cut each half in half.
- Peel the garlic cloves.
- In a pan, brown the meat on all sides. When it has colored slightly, add the onion, carrots, turnips, leeks and garlic.
- Add the bouquet garni, chopped parsley, nutmeg and a large pinch of salt. Add salt.
- 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
- Pour the contents of the casserole through a sieve, do not forget to keep the stock.
- Remove the bouquet garni and the onion studded with cloves.
- Chop the meat with the vegetables.
- Peel and finely chop the two onions. Brown them in a pan with the butter.
- Add the meat and the chopped vegetables. Add salt, pepper and mustard. Mix well.
- Add the eggs, breadcrumbs and 100 mL of the previously reserved broth to the pan (save the rest). Mix well.
For shaping and cooking
- Strain the remaining broth through a cloth. Set aside.
- 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.
- 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.
- 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.
- Cut out slices about 2 cm thick and brown them in a buttered pan on each side. They should color well.
- 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.
- 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.