Neuburg style snails

As you know, snails are eaten not only in France. This healthy protein product has been adapted for their recipes by many nationalities. One of the interesting variations is the Neuburg-style snail dish. This is a German recipe that derives its name from the city of Neuburg an der Donau in Bavaria.

In general, Neuburg-style chicken cooking is considered traditional. Chicken breast is stewed with sauerkraut and potatoes. But the hearty stew, where snail meat is one of the main ingredients, also turns out to be very tasty.

So, for cooking for 2 servings, you will need the following list of products:

• snail fillet — 175 gr;
• onion — 1 pc;
• sauerkraut — 200 gr;
• potatoes — 1 pc;
• bacon — 25 gr;
• dry white wine — 75 ml;
• water — 75 ml;
• butter — 50 gr;
• egg yolk — 1 pc;
• parsley — 1 small bunch;
• garlic — 1 clove;
• bay leaf — 1 pc;
• allspice peas — 3-4 pcs;
• salt, black pepper.

Let’s start cooking.

The first step is to prepare the snail meat. Put live mollusks in shells (after the intestinal cleaning stage) in salted boiling water and cook over medium heat for 30-40 minutes. From time to time you need to remove the foam with a slotted spoon.

Then we take out the snails, let it cool and take the body out of the shell with a toothpick. Separate the leg with a sharp knife. This is fillet.

Now we put fresh water on fire, bring to a boil, put bay leaf, allspice there, add salt and snail meat. Cook over low heat for another 15-20 minutes.

Put the prepared fillet in a container and set it aside for now.

Let’s take care of the rest of the ingredients. Fry the diced bacon in a dry skillet. Add half of the chopped onion and continue to fry. When the onion turns transparent, put the sauerkraut in the pan. Cook over low heat, covered for 30 minutes, stirring occasionally.

Rub the potatoes on a coarse grater and add to the rest of the products. Simmer for another 15 minutes. Salt and pepper to taste.

Meanwhile, mix the water and wine, add the second part of the onion, bring to a boil and put the snails in there. Cook for literally 5 minutes.

Fry a clove of garlic cut in half in butter, then take it out, add the broth of wine and water (100 ml), chopped parsley and beaten egg yolk. We heat the mixture together with the snail fillet (do not boil!). Add salt and pepper to taste.

Now you can combine vegetables with meat in one pan or put them separately on plates (cabbage bottom, snail top).

Bon Appetit!