Traditional Bernese Meat Platter with Sauerkraut, Beans and Potatoes
This Traditional Bernese Meat Platter is a hearty Swiss dish featuring a variety of meats served alongside sour sauerkraut, tender beans, and creamy potatoes. Perfect for family gatherings, this dish embodies the rich culinary traditions of Switzerland.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Rinse the sauerkraut only if very sharp, then place it in a large pot with the smoked pork, bacon, bay leaf and juniper. Add enough water to come halfway up the meat.
- 2
Cover and simmer gently for about 60 minutes, turning the meats once and adding a splash of water if needed.
- 3
Cook the green beans separately in salted water until tender, not crisp, as is customary for this hearty platter.
- 4
Boil the potatoes in salted water until tender and keep them warm.
- 5
Add the smoked sausages to the meat pot for the final 20 minutes so they heat without splitting; warm the cooked tongue separately if using.
- 6
Slice the meats and arrange them on a large platter with the sauerkraut, beans and potatoes. Moisten with a little cooking liquor and serve hot.
Cook notes
Tips
Ensure to brown the meats well for the best flavor.
Don't rush the simmering process; low and slow develops deeper flavors.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the meat and sauerkraut mixture in a suitable container for up to 2 months.
Substitutions
- Use turkey sausage instead of smoked sausage for a lighter option.
- Chickpeas can be used in place of green beans if desired.
What to Serve With
- Crusty bread or rolls to soak up the flavors.
- A side of pickles for added tang.
- A salad to balance the richness of the meats.
Common Mistakes
- Using fresh diced stew meat misses the defining assortment of cured, smoked and boiled meats.
- Boiling the sausages hard can split their casings; heat them at a gentle simmer.
Recipe FAQ
Can I use different meats for this dish?
Yes, you can substitute with other meats such as chicken or lamb, but the dish's traditional flavor may vary.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Is this dish suitable for freezing?
Yes, you can freeze the meat platter, but it's best to consume it within 2 months for optimal taste.
Kitchen tools
Helpful Tools for This Recipe
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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