Berner Platte

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat content while maintaining flavor.

veal

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and more affordable than veal.

Fill a large pan with water and bring it to a boil on high heat, adding salt to the water.

Cut the meat into large cubes, including the pork and beef, and also chop the onions.

Add onions, bay leaves, black pepper, and cloves to the boiling water.

Set up a second pan with water for the vegetables.

Cut the carrots and parsnips into large cubes, and wash them thoroughly to remove sand before adding them to the second pan with water.

Add the bacon to the first pan with the meat and ensure it doesn't boil too hard.

Add the pork and beef to the pan with the bacon and vegetables, along with bay leaves and peppercorns.

Check the broth to ensure it's sufficient and adjust as necessary.

Wash the potatoes, halve them, and cut them into even pieces, then soak them in cold water.

Remove the ends from the green beans and add them to the pot with the sausage and pork neck, letting it simmer for at least 1.5 hours.

Bring the potatoes to a boil and strain the broth into another pan.

Once the broth is boiling again, add the green beans and cover them with a lid.

Grate fresh horseradish and set aside.

Melt butter in a pan, reserving some for the potatoes and some for the sauce.

Mix the remaining butter with flour and add milk to create a sauce, stirring constantly until it thickens, then add pepper and the grated horseradish.

Strain the green beans and add them to the sauce, mixing well and keeping them warm.

Serve the dish hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens