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Meat, Northern, Eastern and Western France

Fleischschnacka with green salad

Fleischschnacka are pasta rolls stuffed with meat, pan seared then simmered in beef broth, an Alsatian specialty. This recipe serves 4, takes 1 hour 25 minutes, rates as medium difficulty, and costs €2.60 per person. The key is rolling the pasta tightly and letting the broth barely simmer so the pasta stays tender.

An Alsatian specialty, pasta rolls stuffed with meat, pan seared and simmered in broth, served with a green salad.

Fleischschnacka with green salad
Total time
1 h 25
Difficulty
Medium
Cost per person
€2.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under the pasta rolled up like a snail shell, the beef and sausage filling stays moist, seasoned with nutmeg and parsley. Searing it in butter gives one side a golden crust, then the hot broth loosens the pasta and soaks into it slowly. It's a hearty dish, a bit of work to shape but simple in technique, meant to be eaten with a spoon and fork together.

This is a winter Sunday dish, the kind you make when you have time to roll the schnacka at a relaxed pace, kids gathered around the table to help shape them. The green salad brings the freshness that balances the richness of the filling and butter. Plan this meal for family gatherings or when you want a grandmother's recipe straight from Alsace.

The ingredients

4 people

Dairy

  • Fresh lasagna sheets 250 g
  • Egg 1
  • Butter 40 g

Butcher

  • Ground beef 300 g
  • Pork sausage meat 200 g

Fruits and vegetables

  • Onion 1
  • Parsley 5 sprigs
  • Green salad 1

Bakery

  • Sandwich bread 2 slices

Pantry

  • Beef brothoften in the pantry 75 cl
  • Vinaigretteoften in the pantry 4 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the ground beef, sausage meat, chopped onion and parsley, crumbled bread, egg, nutmeg, salt and pepper.

    Chop the onion very fine so it blends into the filling.

  2. Spread out the lasagna sheets, cover with filling leaving a border, and roll tightly.

    Moisten the edge to seal it.

  3. Cut each roll into two centimeter pieces.

    Use a large sharp knife, the pasta won't get crushed.

  4. Brown the pieces in butter, cut side down first. 8 min

    Don't crowd them in the pan.

  5. Pour in the hot broth, let it simmer, then serve with the green salad. 20 min

    The broth should barely simmer so the pasta stays tender.

Our tips to get it right

  • Drain the filling well before spreading it, too much moisture will keep the roll from sealing properly.
  • Heat the broth separately and pour it hot over the already seared pieces, so you don't undo the butter sear.
  • If the pasta sheet cracks while rolling, let it rest two minutes at room temperature, it will soften up.

The variations

  • Swap the pork sausage for chicken sausage meat for a lighter flavored version.
  • For a vegetarian version, replace the meat with chopped mushrooms, sautéed and well drained, bound with the egg and bread.
  • For kids, cut the rolls a bit smaller and serve the broth on the side in a bowl for dipping.

What to serve it with

  • A glass of chilled riesling
  • Steamed potatoes
  • Applesauce for dessert

Storage

Fleischschnacka keep for 2 to 3 days in the fridge in a sealed container, along with their broth. They can be frozen raw, before cooking, already rolled and sliced. Reheat gently in a pan or in simmering broth, never over high heat.

Questions about this dish

Can you make fleischschnacka ahead of time?

Yes, you can shape and slice them the day before, then keep them covered in the fridge. Sear and simmer them just before serving so the pasta stays tender.

Can you use dried lasagna sheets instead of fresh?

Fresh lasagna sheets are better since they roll without cracking. With dried sheets, you need to parboil them for a few minutes before filling.

What can replace the sausage meat?

You can use plain ground pork with a bit of melted lard to keep the same moist texture. The key is keeping the mix fatty enough so the filling doesn't dry out.

How do you keep the rolls from coming apart while cooking?

Wet the edge of the pasta well before rolling and press it firmly shut. Chilling the roll for ten minutes before slicing also helps it hold its shape.

How long does it take to make fleischschnacka with a green salad?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in fleischschnacka with a green salad?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does fleischschnacka with a green salad cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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