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Bernese sausage (saucisse bernoise): photo of the dish
Illustrative photo: Josef Türk Reit im Winkl Chiemgau — CC BY 2.0, Wikimedia Commons
Everyday meals

Bernese sausage (saucisse bernoise)

Viennese sausage stuffed with cheese and wrapped in smoked bacon, which melts and spreads when cut open. Versions from the Bern region are known for their semi-hard cheese. A hearty dish, eaten hot, often with mustard and

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

861 kcal per serving

Protein
33.1 g
Carbohydrates
48.2 g
of which sugars
3.3 g
Fat
58.7 g
of which saturated fat
22.1 g
Fiber
2.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C.
  2. Make a lengthwise slit in each sausage without cutting it completely, then slip in a cheese stick and half a pickle.
  3. Wrap each sausage in two slices of smoked bacon and secure them with a toothpick.
  4. Lightly brush with oil and sprinkle with mild paprika.
  5. Arrange them on a tray lined with baking paper and bake for 12 to 15 minutes, until the bacon is crisp and the cheese has melted.
  6. Remove the toothpicks and serve right away, with mustard and the bread rolls.

Variations and tips

Smoked version. Replace the paprika with a pinch of smoked paprika to bring out the bacon flavour.

For aperitif. Cut the sausages into rounds after cooking and skewer them with toothpicks.

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Original Ecomely recipe.