There are hundreds of different sausage types in German-speaking countries. And the list of fans of these sausages is very long, even the great french king Louis XIV confiscated with great pleasure the packages containing sausages that his sister-in-law Luiselotte von der Pfalz received every month from her family in Germany.
This recipe is specially dedicated to my eldest son, who finds it terrible to be at his boarding school for months without his favorite sausage, the Berner sausage. Here my ds, now you can make them at home, easy and quick. No more excuse not to eat them whenever you feel like it! A typical Austrian sausage dish that is particularly popular for grilling in summer, but is also recommended during the other seasons!
The name “Berner Wurst” does not come from the Swiss city of Bern, but is named after its inventor, the chef Erich Berner Senior from Zell am See, a beautiful Austrian village known for its lake and its wonderful ski area.
Recipe Berner sausages
- 2 good quality frankfurter sausages
- 6 small slices of Emmental cheese cut into 1 cm wide strips
- 3 slices of bacon
Cut the sausages lengthways without cutting them completely in half. Cut the cheese into thin 1 cm slices, about the length of the sausage. Wrap the sausages in bacon (about one and a half slices per sausage) and fry them in a pan over medium to high heat until the bacon is crispy and the cheese is melted.
Perfect with salads and potatoes in all shapes.
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