Schweizer Rauchplatte

Background

The Schweizer Rauchplatte, or Swiss Smoked Platter, is a traditional delicacy hailing from the picturesque countryside of Switzerland. This dish embodies the heart of Swiss culinary tradition, where smoking and curing meats have been perfected over centuries. Often prepared for special occasions and festive gatherings, the platter combines a variety of smoked sausages, bacon, and pork, offering a rich taste and an impressive presentation. The origins of the Schweizer Rauchplatte can be traced back to the need for preserving meats in rural Swiss homes during the harsh winters. By smoking and curing meats, families were able to maintain a supply of food throughout the cold season. Today, this dish serves as a testament to the practicality and resourcefulness of Swiss culinary practices, celebrating flavors that are both robust and comforting.

Ingredients

• Smoked Pork - 300g
• Bacon - 200g
• Kielbasa - 250g
• Rauchwurst - 200g
• Cabbage - 1 medium-sized head
• Potatoes - 500g
• Onions - 2 large
• Garlic - 3 cloves
• Juniper Berries - 5
• Bay Leaves - 2
• White Wine - 250ml
• Black Pepper - to taste
• Salt - to taste

Preparation

Before diving into the cooking process, prepare all the necessary ingredients. Rinse the cabbage thoroughly under cold water and slice it into thin strips. Peel and cut the potatoes into quarters. Dice the onions and mince the garlic. Set aside.

The assortment of meats requires minimal preparation as they are already cured and smoked. Slice the kielbasa and rauchwurst into thick rounds. The bacon should be cut into strips, while the smoked pork can be chopped into larger chunks.

Cooking Process

Step 1: Sauté Aromatics

In a large skillet or cooking timer Dutch oven, heat a drizzle of oil over medium heat. Add the diced onions and sauté until they begin to soften and turn golden. Introduce the minced garlic to the skillet and sauté for an additional minute, until fragrant.

Step 2: Add Cabbage and Potatoes

Incorporate the sliced cabbage into the skillet with the aromatics. Stir occasionally, allowing it to soften and reduce in volume. Add the potatoes and mix well. Season this mixture with salt and black pepper to taste.

Step 3: Introduce the Meats

Arrange the prepared meats - smoked pork, bacon, kielbasa, and rauchwurst - on top of the cabbage and potato mixture. Add the juniper berries and bay leaves for aromatic flavors.

Step 4: Add the Wine and Simmer

Pour the white wine over the meat and vegetables. This step is crucial as it deglazes the pan and imparts a slight tangy undertone to the platter. Reduce the heat and cover the skillet, allowing the mixture to simmer gently for about 30 minutes. Maintain a vigilant watch on your cooking timer to ensure everything is cooked to perfection.

Serving Suggestions

Once the dish is thoroughly cooked, remove the bay leaves and juniper berries before serving. Arrange the cabbage and potatoes as a bed on a large serving platter, layering the succulent smoked meats on top. The Schweizer Rauchplatte is traditionally paired with freshly baked bread or a hearty array of pickles to complement its smoky and robust flavor profile.

Serve the Schweizer Rauchplatte hot, accompanied by a selection of Swiss cheeses or a refreshing green salad to balance out the smoky, meaty notes. A crisp white wine or a refreshing Swiss ale also pairs exquisitely with this traditional dish.

Relish this platter as the Swiss do, savoring each bite that marries the savory, aromatic meats with the tender, flavorful vegetables, creating a dish that is not only a feast for the senses but also a nostalgic homage to Swiss culinary heritage.