🇨🇭 Switzerland recipe
Berner Platte
This monumental meat platter from Bern is a celebration dish dating to March 5, 1798, when the women of Wohlen fed returning soldiers from their winter provisions after the Battle of Neuenegg against the French. A Berner Platte is not so much a recipe as a magnificent assembly of smoked and cured meats, sausages, and accompaniments piled onto a single enormous platter. It is a feast of Alpine abundance, designed to feed and fortify.
Prep30 mins
Cook2 hrs
Serves8
Difficultyhard
Ingredients
- 500g smoked pork chops (Rippli)
- 400g smoked pork belly, in one piece
- 1 smoked pork tongue (about 400g)
- 4 Bernese sausages (Schueblig or Berner Zungenbratwurst)
- 2 pairs of Landjager (semi-dried sausage)
- 300g smoked beef or Gnagi (smoked pork knuckle)
- 800g sauerkraut, drained
- 500g green beans, trimmed
- 1kg waxy potatoes, peeled
- 2 bay leaves
- 6 juniper berries
- 1 tablespoon caraway seeds
- 30g unsalted butter
- Salt and freshly ground black pepper
- Assorted mustards for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 580
- Protein
- 40 g
- Carbs
- 18 g
- Fat
- 38 g
