Bernese platter

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Preparation

150 g smoked bacon
250 g smoked pork loin
200 g saucisson vaudoise
½ - 1 kg cooked sauerkraut
1 kg waxy potatoes, peeled
Put the bacon, smoked pork loin and saucisson vaudoise into the cooking tray. Spread the sauerkraut over the meat and lay the potatoes on top.
Put the cooking tray into the cold cooking space on to the wire shelf at level 2. Steam 100 °C, 40–50 minutes.

Tips

  • Cook raw sauerkraut for an additional 30–60 minutes.
  • Soak some dried beans and cook them on top of the sauerkraut.
  • Cooking tray unperforated, 10 cm high, 1/3 GN
  • Wire shelf
Quantity Ingredient
250 g smoked pork loin
200 g saucisson vaudoise
150 g smoked bacon
½ kg cooked sauerkraut
1 kg waxy potatoes

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