Herrgottscheißerle: invented to be able to sin during Lent

2022-03-31T12:18:44.218Z

Herrgottscheißerle: invented to be able to sin during Lent Created: 03/31/2022, 14:06 By: Maria Dirschauer Good shit, what's that supposed to be? Here you can find out why Swabian Maultaschen are called that and how you can easily make the treat yourself. Herrgottbescheißerle are actually just a very picturesque name for Swabian Maultaschen . The name is traced back to a legend according to wh

Herrgottscheißerle: invented to be able to sin during Lent

Created: 03/31/2022, 14:06

By: Maria Dirschauer

Good shit, what's that supposed to be?

Here you can find out why Swabian Maultaschen are called that and how you can easily make the treat yourself.

Herrgottbescheißerle

are actually just a very picturesque name for

Swabian Maultaschen

The name is traced back to a legend according to which the monks of the Maulbronn monastery (hence also "Maul" bags) received a large piece of meat as a gift during the Thirty Years' War.

However, it was Lent, which means that monks were not allowed to eat meat until Easter Sunday.

So what to do?

The monks used a trick: they chopped the meat, mixed it with spinach and herbs from the monastery garden and hid it in dumplings.

In this way, the theory goes, the Lord God cannot see sin.

Are you also fasting?

You still have to hold out until Easter Sunday, April 17 this year*.

For Swabians, Maultaschen

are a

traditional Easter dish

, especially on Maundy Thursday and Good Friday.

Maybe that's a tasty idea for you too?

Of course, Maultaschen also taste wonderful outside of Lent and Easter.

Making Maultaschen yourself is not that difficult, the following

recipe

accompanies you step by step through the preparation.

Maultaschen are fried or served in broth, a Swabian classic.

Herrgottbescheißerle: Make Swabian Maultaschen yourself – the ingredients

Servings:	20
Preparation time:	90 minutes
Difficulty level:	medium

400 g frozen spinach
2 onions
2 bunches of spring onions
250 g streaky bacon, diced
1 tbsp clarified butter
2 bunches of curly parsley
1 kg minced meat
500 g meat
10 eggs
salt and pepper
2 packs of pasta dough (Maultaschen dough), rolled out to a length of 1.5 m
protein

Herrgottbescheißerle recipe: How to make Swabian Maultaschen yourself

For the filling:

First, let the frozen spinach thaw in a colander.

Then squeeze well and chop.

Peel and chop the onions and cut the spring onions into strips.

Fry the onions, spring onions and bacon in the clarified butter.

Then let it cool down a bit.

Rinse the parsley and chop it finely.

In a large bowl, combine the ground beef, sausage meat, spinach, 4 eggs, and the onion and bacon mixture from the skillet.

Mix these ingredients well (in a food processor or by hand) and season with salt and pepper.

Don't be stingy with the spices!

Once everything is well incorporated, add one more egg at a time and continue kneading until all 10 eggs are used.

Don't be surprised: the meat filling is very mushy, because it should be easy to spread and form a connection with the pasta dough.

Make Maultaschen:

Roll out a roll of pasta dough on the work surface and brush it with egg white so that it sticks to the meat filling.

Spread the meat filling 1 to 1.5 cm thick on the pasta dough.

Unroll the second roll of pasta dough over the meat filling and press down lightly.

Continue until you have used up the pasta dough and meat filling.

Let the sheets of dough rest for 10 to 15 minutes, then they will stick better to the filling.

Bring plenty of salted water to a boil in a large saucepan.

Using a knife or pizza cutter, cut the filled pastry sheets in half lengthwise.

Cut these two strips in half again, creating four strips.

Now cut them into squares with a width of 10-12 cm.

You can leave the edges open, as the many eggs ensure bonding.

In addition, the cooking water becomes the broth.

Cooking the Maultaschen:

Put 6 to 8 Maultaschen in the boiling salted water and let them simmer for 8 to 10 minutes in the water that is only slightly boiling (do not boil too much!).

Take out the finished Maultaschen with a slotted spoon and let them drain in a sieve.

Continue in this way until all Maultaschen are done.