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Berner sausages - Austrian speciality
Description
The name Berner-Würstel does not come from the Swiss city of Bern, but from its inventor, Austrian chef Erich Berner Senior from Zell am See - a village renowned for its lake and ski resort.
There are hundreds of varieties of sausage in German-speaking countries, and their popularity is nothing new: even Louis XIV confiscated the packets of sausages sent each month to his sister-in-law Liselotte of the Palatinate from her family in Germany!
This recipe is dedicated to my eldest son, who loves Berner sausages. This typical Austrian dish is particularly popular in summer at barbecues, but can be enjoyed all year round. Berner Würstel are simple Frankfurter-style sausages, topped with cheese and wrapped in slices of bacon, before being grilled or pan-fried.
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation (traditional method)
1. Make an incision along the length of the sausages without cutting them completely in half.
2. Cut the cheese into strips about 1 cm thick, then insert them into the sausages.
3. Wrap each sausage with about 1? slices of bacon.
4. Brown the sausages in a frying pan over a medium heat until the bacon is golden brown and the cheese has melted.
5. Serve immediately, accompanied by a salad and potatoes (fried, mashed, in a salad or in any other form).
