Entree: Switzerland – Alpine Switzerland – Berner Platte (Platter of mixed boiled and smoked meats served with sauerkraut, beans and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Sauerkraut, drained — 15 7/8 oz (450 g)
Chicken stock — 2 cups (480 ml) (about 1 lb 7/8 oz (480 g))
Butter — 1 1/16 oz (30 g)
Onion, thinly sliced — 7 7/8 oz (225 g)
Bay leaves — about 0.014 oz (0.4 g)
Caraway seeds, crushed — 0.18 oz (5 g)
Dijon mustard — about 1 1/16 oz (30 g)
Small waxy potatoes — 1 lb 15 3/4 oz (900 g)
Green beans, trimmed — 15 7/8 oz (450 g)
Cooked white beans, canned and drained — 1 1/2 cups (360 ml) (about 9 1/8 oz (260 g)) (estimated edible portion: 9 1/8 oz (260 g))
Smoked pork belly, sliced — 15 7/8 oz (450 g)
Smoked beef brisket — 1 lb 8 oz (680 g)
Smoked pork hocks — 2 hocks, 1 lb 15 3/4 oz (900 g) gross total; estimated edible cooked meat 1 lb 3 oz (540 g)
12 oz (340 g) smoked sausage (e.g., cervelat or mettwurst), about 3 links, approx. 4 oz (115 g) each (estimate: Use the stated total mass as edible weight; pork is a practical example for the generic sausage.)
Speck or smoked bacon, sliced — 6 oz (170 g)
Juniper berries, lightly crushed (optional) — about 0.071 oz (2 g)
Salt and freshly ground black pepper — to taste

Show original ingredient measurements

Sauerkraut, drained — 450 g
Chicken stock — 480 ml (about 480 g)
Butter — 30 g
Onion, thinly sliced — 225 g
Bay leaves — about 0.4 g
Caraway seeds, crushed — 5 g
Dijon mustard — about 30 g
Small waxy potatoes — 900 g
Green beans, trimmed — 450 g
Cooked white beans, canned and drained — 360 ml (about 260 g) (estimated edible portion: 260 g)
Smoked pork belly, sliced — 450 g
Smoked beef brisket — 680 g
Smoked pork hocks — 2 hocks, 900 g gross total; estimated edible cooked meat 540 g
12 oz (340 g) smoked sausage (e.g., cervelat or mettwurst), about 3 links, approx. 4 oz (115 g) each (estimate: Use the stated total mass as edible weight; pork is a practical example for the generic sausage.)
Speck or smoked bacon, sliced — 170 g
Juniper berries, lightly crushed (optional) — about 2 g
Salt and freshly ground black pepper — to taste

Instructions

1. Rinse the sauerkraut briefly if very salty, then drain. Melt the butter in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the sauerkraut, bay leaves, caraway seeds, optional juniper berries, and chicken stock. Bring to a gentle simmer, cover, and cook for 20–30 minutes.
2. Meanwhile, bring a pot of salted water to a boil. Cook the potatoes until tender, about 12–15 minutes; drain and keep warm.
3. Blanch the green beans in the boiling water for 3–4 minutes, until bright and just tender. Drain and set aside.
4. Arrange the smoked pork hocks, pork belly, brisket, smoked bacon, and sausage in a covered ovenproof pan or casserole. Spoon some sauerkraut cooking liquid over the meats. Cover and warm in a 165°C oven for 30–40 minutes, until heated through.
5. During the final 10 minutes, gently reheat the sauerkraut on the stovetop. Warm the drained white beans in a small saucepan with a ladle of sauerkraut liquid; season with salt and pepper to taste.
6. Arrange the warmed meats on a large platter over the sauerkraut. Surround with the potatoes, green beans, and white beans. Serve with Dijon mustard.