The traditional farmer’s “Jause” (snack platter of cold meats and cheese) developed into the popular “Brettljause” which, as the name suggests, is served on a wooden board. The Brettljause is a hearty snack which usually includes various cold meats and hams as well as accompaniments such as gherkins or pickled onions. This dish is traditionally served in Austrian farm or wine taverns.
- 1 slice Presswurst (similar to a pork, scalded sausage) (thinly sliced)
- 2 slices pork roast (cold or caraway roast, thinly sliced)
- 3 slices of black pudding (thinly sliced)
- 2 slices of cured and smoked pork (thinly sliced)
- 1/4 bell pepper (red, chopped into strips)
- 1/4 bell pepper (yellow, chopped into strips)
- 1/4 bell pepper (green, chopped into strips)
- 1/2 gherkin
- horseradish (fresh)
- 1 onion (red)
- 1 slice of cucumber
- 1 hard-boiled egg
- 1 dollop of Verhackertes (bread spread out of chopped smoked bacon)
- a little Liptauer (cheese spread)
- parsley (to garnish)
Directions for Brettljause
- Thinly slice the various cold meats and hams and arrange on a wooden board.
- Chop pepper and gherkin into thin strips, finely grate the horseradish, peel onion and chop into thin rings. Boil egg until it is hard and slice.
- Place bread spreads on the side of the board and garnish with the vegetables, horseradish, parsley and egg.
A typical Austrian Jause is best enjoyed in a “Buschenschank” – an establishment which is based on a decree by Emperor Franz Josef II of 1784 whereby farmers/vineyard owners were allowed to serve their produce (drinks and meals). The decree stated that farmers are allowed to serve and sell all their produce such as wine or cider at all times of the year. Since then, the Brettljause has become an established part of typical Austrian cuisine. Today, the cold snack platter is not only served in inns and restaurants but has also become popular in homes where people like to have it for supper.