Traditional Bernese Meat Platter with Sauerkraut, Beans and Potatoes

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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.

Ingredients quick view

1 lb smoked pork shoulder or rippli

8 oz smoked bacon

8 oz cooked beef tongue, sliced (optional)

2 smoked sausages, such as saucisson or cervelat

2 cups sauerkraut

1 cup green beans, trimmed

4 medium potatoes, peeled and diced

1 bay leaf

4 juniper berries

Salt to taste

Black pepper to taste

Tips quick view

Ensure to brown the meats well for the best flavor.

Don't rush the simmering process; low and slow develops deeper flavors.

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