Alsatian Fleischkiechle Recipe

Fleischkiechle - literally "little meat cakes" in Alsatian - are one of the most popular bistro and farm inn dishes in Alsace. They stand out for their meat blend - beef, pork and fresh bacon - their mustard and parsley fragrance, and their unique texture : crispy on the surface thanks to the flour coating, moist and tender at heart. An everyday dish, generous and comforting, that evokes the great Alsatian family tables.

History and tradition

Fleischkiechle were born from Alsatian peasant cuisine, which wastes nothing. They were traditionally made with leftover Sunday roast - cold meat, opened charcuterie - minced together with whatever was to hand : stale bread, onion, parsley, egg. A thrift recipe that became a dish in its own right, now found in every Alsatian winstub and bistro, served with roïgebrageldi - sautéed potatoes - and a glass of Alsatian pinot noir.

Serving suggestion

Made in France

Alsace wine

Riesling from Alsace Tradition 75 cl

€14.90

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Made in France

Alsace wine

Pinot Noir Alsace Tradition 75 cl

€16.50

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Made in France

Alsace wine

Muscat Alsace Selection 75 cl

€16.90

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Ingredients for 4 people

• 200 g beef
• 200 g pork (neck)
• 125 g fresh bacon
• 50 g stale bread
• 1 large onion
• 1 garlic clove
• 1 egg
• a few sprigs of fresh parsley
• 1 glass of milk
• 1 tablespoon mustard
• Salt, pepper
• a few tablespoons of flour
• Oil for frying

Method

1. Soak the stale bread in the milk for 10 to 15 minutes to soften. Set aside.
2. Peel and finely chop the onion. Fry gently in a little oil until translucent and lightly golden. Leave to cool and set aside.
3. Cut all the meats (beef, pork, bacon) into rough cubes. Mince through a meat grinder with the peeled garlic, washed parsley and fried onion. If you have no mincer, ask your butcher to mince the meats together.
4. In a large bowl, mix the minced meat with the egg, the bread squeezed dry (press firmly between your hands to remove excess milk) and the mustard. Season generously with salt and pepper. Mix well until you have a homogeneous mixture.
5. With lightly floured hands, shape patties approximately 2 cm thick and 8 cm in diameter. Coat in flour on both sides, tapping off the excess.
6. Heat a drizzle of oil in a frying pan over medium-high heat. Cook the patties for approximately 5 minutes on each side, turning regularly, until well browned and crispy on the surface. Check doneness by piercing the centre - the juices should run clear.

Serve immediately with roasted or mashed potatoes and green salad. Add a glass of Alsatian pinot noir to accompany this delicious dish. Enjoy!

Tips and variations

• The binding : if the mixture is too soft to shape, add a tablespoon of breadcrumbs or extra flour. If too firm, add a little milk.
• The gratinated version : place the cooked patties in a gratin dish, top with tomato sauce and grated cheese, and bake for 10 minutes at 200°C.
• The herb variation : add chopped chives and tarragon alongside the parsley for a more fragrant version.
• The traditional accompaniment : roïgebrageldi (potatoes fried in goose fat) are the classic side dish in Alsatian winstubs.
• The wine : a light, fruity Alsatian pinot noir is the ideal companion - or an Alsatian amber beer.

Find our Alsatian specialities and regional kitchenware on decoalsace.fr - delivery across Europe.