We use cookies for your personalized browsing experience, to personalize content and ads, to provide social media features, and to analyze traffic to our website. We also share information about your use of our website with our social media, advertising and analytics partners. Our partners may combine this information with other data that you have provided to them or that they have collected as part of your use of the Services. (incl. US providers)
COOKING
Tessa Mellinger

von Tessa Mellinger

April 09, 2020

COOKING

Get a piece of Tyrol at home: The perfect "Brettljause"

Hardly anything tastes more Tyrolean than a hearty Brettljause. Up in the mountains, on the alpine pastures, it tastes particularly good, of course, but it's also pure enjoyment at home. Bring a piece of Tyrol home and onto your dining table: we give you tips on how to make the perfect Brettljause!

The Brettljausen 101: What you should know

We Tyroleans are real Brettljausen experts, the "cold plate" as a snack is available at (almost) any time of day. Whether for "Neunelen" as a second breakfast, as a snack in the afternoon or as a refreshment in the evening, the simple principle applies to the Brettjause: the more often, the better! We rarely enjoy a snack alone – we much prefer to invite our friends and family, because it tastes even better together. Typically, the Brettljause is served on a wooden board. A couple of butter knives and a sharp knife for cutting the sausage should also not be missing.But a real snack is not just a bit of cheese, sausage and bread – there is more to it. For a tasty Brettljause it needs few ingredients, but with those the highest rule is: only the best quality comes with on the board. Regional products, produced with love and craftsmanship and ingredients matured with plenty of time make the pleasure perfect.

Brettljause at the Gaistalalm - Leutasch

A real Brettljause: This belongs to it

Very important in the Brettljause is first of all the real Tyrolean bacon, which has a very special meaning with its spicy taste. It should not be too lean, but also not too fat, is well seasoned, mildly smoked and smoked for up to six months in the fresh mountain air of Tyrol. It is best cut into strips ("Stifterl"). Sausages such as Bergwurzen, Kaminwurzerl or Landjäger are also a must.Spicy Tyrolean mountain cheese may not be missing beside the bacon likewise. The longer it has been allowed to mature, the more intense and spicy it tastes. If you like mild cheese, you might not be happy, but when it comes to our mountain cheese, we Tyroleans don't do things by halves!Cream cheese provides the mild part of the snack. Particularly creamy or also with fresh herbs arranged it provides for the change in the Jause.Bread is the basis of a good snack. A crusty, fresh brown bread or aromatic Vinschgerl belong to it.Now it's time for the preserves: pickled cucumbers and other vegetables provide even more color. Here you can use whatever you have in your pantry.A really healthy ingredient is horseradish. It is eaten with bacon and cheese, and preferably so much of it that the sharpness almost hurts.Last but not least, the real secret ingredient: butter. It is often unjustly forgotten and overlooked, but it really brings out the full flavor of all the ingredients. Therefore, it is important not to skimp on butter, neither in quantity nor in quality. Fresh butter from the alpine pasture or also from the farmer on the market makes the big taste difference.A Schnapserl to the digestion at the end may not be missing naturally also. Obstler or Tiroler Zirbenschnaps are always gladly seen. Of it one drinks then perhaps also times two.

Brettljause at the Scharnitzer Alm

Brettljause: The ingredients

  • Bread: crusty black bread or crispy Vinschgerl
  • real Tyrolean bacon
  • Mountain sausages, Kaminwurzerl and/ or Landjäger
  • Cream cheese
  • various mountain cheeses, matured for at least 6 months and other cheeses to taste
  • pickled cucumbers and other vegetables
  • Horseradish, freshly grated or from a jar
  • some salt and pepper
  • A schnapps at the end: Obstler or Zirbe

Arrange everything with love, according to the same principle as the hut hostess Christine does on the Scharnitzer Alm:

"I try to make a little work of art out of every Brettljause!"

Christine Ackermann

Christine Ackermann

Enjoy it!

Scharnitzer Alm in summer

By the way: It tastes best on the alp! This is definitely due to the fresh mountain air and the fact that you have more than earned the snack after the ascent.

An overview of our alpine pastures and huts in the region can be found here.

This might also interest you

More blog posts

Kitchen

The Five-Star-Faschingskrapfen

Nicolas Lair

von Nicolas Lair

January 22, 2024

Kitchen, True locals

Reither bread: tradition to bite into

Chris Weittenhiller

von Chris Weittenhiller

December 06, 2019

Blog Tags

Share