Wurstplatte
In Austria's mountain regions, curing and smoking meat has been part of the butcher's craft for generations. What once served preservation is living tradition today – and on the Wurstplatte you will find the best of it combined. Every village, every valley has its own recipe, and you can taste it.
What you need
Ingredients for 2 people:
- 2 Hauswürstel or Selchwürstel (smoked sausages)
- 4–6 Kaminwurzen
- 4 slices of farmhouse ham (Bauernschinken)
- 100 g smoked pork belly
- Mustard and freshly grated Kren (horseradish)
- 2 Essiggurkerl (pickled gherkins)
- Bauernbrot
How it's done
- Cut the Hauswürstel and Kaminwurzen into finger-thick slices.
- Loosely roll up the farmhouse ham and cut the pork belly into fine strips.
- Arrange everything on a wooden board or a large platter.
- Fill mustard and Kren into small bowls and add the Essiggurkerl.
- Serve the platter with fresh Bauernbrot – and your Jause is ready.