Only thing I simply cannot stomach about an English breakfast or Ulster fry are British sausages. Even the supposed-to-be good ones (those that actually contain proper meat) can’t compete with a proper German or Austrian sausage. Kaesekrainer, Nuerenberger Bratwurst, Weisswurst… whatever their names, they are haute cuisine compared to British bangers. My all-time favourite will have to be the Kaesekrainer, followed by Berner Wuerstl (according to a Swiss friend, this kind of sausage is totally unknown in Bern and every other part of Switzerland though).
Bacon and cheese sausage (Berner Wuerstl): 1 Frankfurter, Viennese or Hot Dog sausage
: 1 slice of Emmenthal cheese
: 1-2 slices of pancetta or Hamburger speck
Slice the sausage open lengthways (make sure to not totally slice the sausage in half, leave the skin on one side in tact). Fill with cheese (fold/break thes cheese so that it fits) and wrap tightly with the pancetta. You can secure the Berner Wuerstl with tooth picks if necessary. Fry in a lightly oiled pan. Serve with chips (Pommes frites) and ketchup.
1 comment:
If you know how the sausage that used to be sold (hot) on the street in Austria (heisse wuerstl) was made, please respond to me.
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