Brettljause
A traditional Austrian cold cuts platter with various types of cheese, sausages, bacon, spreads and bread. Often served on a wooden board.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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The Brettljause's roots lie in the agricultural traditions of Austria, particularly in the alpine regions. Farmers and laborers needed hearty, portable meals that could be easily consumed during breaks in the fields or while working in the mountains. The practice of assembling readily available cured meats, cheeses, and bread on a wooden board evolved as a practical and communal way to share sustenance.
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The Brettljause is more than just a meal; it's a social event, often enjoyed during a 'Jausenstation' (snack station) visit in the countryside or shared amongst friends and family. It embodies Austrian hospitality and tradition, emphasizing local ingredients and communal dining.
Jausenstation Culture
Jausenstations are a common feature in Austrian hiking regions. They offer a place to rest and refuel, with the Brettljause being a staple on their menus. These stations often source ingredients locally, supporting regional producers.
Social Gathering
The Brettljause is typically shared amongst a group, fostering a sense of community and conversation. It's a leisurely meal, encouraging people to relax and enjoy each other's company.
Regional Variations
While the core components remain consistent, the specific cheeses, meats, and spreads included can vary regionally, reflecting the unique culinary traditions of different parts of Austria.
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The Brettljause offers a symphony of savory and rich flavors, complemented by tangy and creamy elements. The combination of smoked meats, pungent cheeses, and rustic bread creates a satisfying and comforting culinary experience.
Typical flavors include: smoky and salty from various cured meats like Speck (smoked bacon), Kaminwurzen (smoked sausages), and Selchwürstel (smoked sausages). Cheeses range from mild and creamy (like Frischkäse) to sharp and nutty (like Bergkäse or Alpkäse). Liptauer, a spicy cheese spread, adds a tangy kick. Mustard, horseradish, and pickled vegetables provide acidity and spice, while butter and Schmaltz (rendered animal fat) offer richness. Rustic sourdough bread or rye bread provides a sturdy base.
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Ingredient Quality
Seek out high-quality, locally sourced cheeses, meats, and bread. This will significantly impact the overall flavor and enjoyment.
Flavor Balance
Ensure a balance of flavors – salty, savory, tangy, and creamy. The accompaniments, like mustard, horseradish, and pickles, are crucial for achieving this balance.
Presentation
Arrange the ingredients attractively on the board. Consider color and texture to create a visually appealing presentation.
Bread Selection
Choose a sturdy bread that can hold up to the rich toppings. Sourdough or rye bread are excellent choices.
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