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How Are Bernese Sausages Made?

Bernese sausages are an Austrian sausage specialty. The sausage meat is mixed with cheese and the finished boiled sausage is finally coated with bacon. Incidentally, the name of the sausages does not derive from the Swiss capital Bern, but from their inventor: the chef Erich Berner Senior from Zell am See in Austria.

The recipe for the sausage meat is basically the same as for frankfurters and wieners. However, the sausage meat is also mixed with pieces of cheese. The boiled sausages are then cooked and smoked and finally skinned again. Their new skin consists of a blubber coat.

Bernese sausages can also be made at home. To do this, a Frankfurter or Wiener sausage is simply cut open lengthwise and filled with cheese strips. Then wrap a slice of smoked bacon around the sausage.

Traditionally, the sausages are roasted on the grill. However, you should not do this too often, since the curing salt in sausages and bacon can form harmful nitrosamines from around 130 degrees Celsius. Alternatively and without a guilty conscience, Bernese sausages can be heated in the oven at lower temperatures.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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