Fleischschneke

Fleischschnacke is the perfect combination of a fresh homemade noodle dough and a tasty filling. The stuffing is traditionally made from chopped leftover stew meat (beef, sometimes pork or veal), mixed with eggs, fried onions, parsley and a touch of spice.

The stuffing is spread on the dough, rolled tightly to form a sausage, then cut into thick slices of around 2 to 3 cm. It's these slices that reveal the famous spiral pattern.
The secret of two-step baking

Preparing Fleischschnacke is a veritable ritual, giving them a unique texture that's both crisp and melt-in-the-mouth:

Browning: The slices are first pan-fried in foaming butter to create a golden-brown crust on both sides.

Poaching: The slices are then plunged into a hot beef broth (often the broth from the previous day's pot-au-feu), and gently simmered, soaking up the broth.