Saucisson Burger
Who needs beef patties when you have saucisson?
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Swiss Main Courses
Who needs beef patties when you have saucisson?
A perfect use of Swiss chard, both stems and leaves.
This fruit Wähe—a big, beautiful fruit tart—feeds a crowd.
A feast platter of epic proportions.
A savoury bread pudding from canton Graubünden.
Classic Capuns, without the rolling.
Suure Mocke is braised beef with a slightly sweet and tangy sauce. The sour part comes from a long soak in vinegar and red wine.
Nothing beats a bratwurst with Zwiebelsauce—a rich brown sauce made from onions.
This version of Switzerland’s beloved potato pancake tops it with fresh tomatoes and raclette cheese.
Fluffy semolina, cut into rounds, covered in cheese and baked in the oven.
An easy pasta dish featuring Switzerland’s most polarizing cheese.
Asparagus with cured ham from Graubünden and a tangy Bérnaise sauce.
Easy meatballs made with some of Switzerland’s favourite sausages.
Potatoes slow-cooked in milk for a wonderfully creamy and comforting meal.
Cheesy dumplings in broth—one of the many vegetarian recipes from Zürich’s most famous historic Sanatorium.
I can’t think of anything more comforting than these cheesy mashed potatoes, formed into dumplings, basted in butter and baked in the oven.
This classic family favourite borrows five ‘p’s from the Italians—pomodoro, Parmigiano, panna, prezzemolo, pepe—but seems to be Swiss at heart.
Full of greens and cream, this classic soup from canton Fribourg is sure to warm your belly.
