Brettljause

A beloved meal from Austria, Brettljause is a rustic, filling snack platter ideal for a laid-back get-together or a comforting dinner. Usually presented as a cold meal with a variety of meats, cheeses, bread, pickles, and spreads, this is a classic portrayal of Austrian culinary history. Brettljause is a feast for the senses and the palate since the traditional wooden board (“Brettl”) on which the ingredients are presented defines its name.

Brettljause

Recipe by Travel S HelperCourse: Appetizers, MainCuisine: AustrianDifficulty: Easy

Servings

4-6

servings

Prep time

minutes

Calories

500

kcal

Brettljause presents a selection of Austrian cold-table fare that unfolds with straightforward generosity rather than artifice. On a stout wooden board are laid thin slices of Speck, salami and country ham alongside wedges of Tyrolean mountain cheese and Emmental. Cornichons and pickled onions offer a bright counterpoint, while sauerkraut lends a gentle acidity. Fresh tomato and cucumber slices introduce a cooling element, and a pat of butter studded with chopped parsley or chives sits ready for spreading. To assemble, one begins by arranging the cured meats in overlapping ribbons down the board’s centre. Cheeses are cut into bite-sized pieces and nestled beside their counterparts. Bread—preferably a hearty rye or farmhouse loaf—is sliced thick and fanned around the edges. Small dishes hold sharp mustard and grated horseradish, offering pungent lifts between bites. The platter is best enjoyed with a crisp Austrian wine, a pale lager or, for a non-alcoholic alternative, fresh‐pressed fruit juice.

Ingredients

Assorted cured meats - 200g (e.g., Speck, salami, or ham)
Cheeses - 200g (e.g., Tyrolean mountain cheese, Emmental, or a strong local cheese)
Bread - 1 baguette or a rustic loaf (crusty and sliced)
Pickled vegetables - 100g (e.g., gherkins, pickled onions, or sauerkraut)
Fresh vegetables - 1-2 tomatoes, 1 cucumber (sliced)
Spreads - 2 tbsp mustard, 2 tbsp horseradish
Olives - 100g (optional)
Herbs - A handful of fresh parsley or chives for garnish
Butter - 2 tbsp (optional)

Directions

Prepare the Board - Start by arranging a large wooden board (or platter). This is the centerpiece of your Brettljause.
Assemble the Meats - Thinly slice the cured meats of your choice. You can add different textures and flavors by mixing Speck (smoked ham), salami, and other regional favorites. Place them on the board in an organized, fan-like arrangement.
Cheese Placement - Cut the cheeses into small blocks or wedges. The rich, creamy varieties like Tyrolean mountain cheese or sharp cheeses like Emmental are ideal. Scatter them alongside the meats.
Prepare the Bread - Slice the crusty bread or baguette into thick, bite-sized slices. Arrange the slices around the meats and cheeses so guests can easily reach for them.
Add Fresh and Pickled Vegetables - Slice tomatoes, cucumbers, and arrange them on the board. Add small bowls or scattered pickled gherkins, onions, or sauerkraut to balance the richness of the meats and cheeses.
Include Spreads and Garnishes - Place small bowls of mustard and horseradish on the platter for an extra zing. If you like, add butter on the side for spreading on the bread. Garnish with fresh herbs like parsley or chives for a pop of color.
Serve - Serve the Brettljause immediately with a nice bottle of Austrian wine, beer, or fruit juice for the authentic experience.

Notes

Customization - This dish is highly customizable based on personal preference and regional variations. You can swap different meats or cheeses depending on availability or taste.
Serving Tip - The dish is traditionally enjoyed with friends and family, often in a relaxed, informal setting. Don’t be afraid to mix different types of bread, spreads, and veggies.
Vegetarian Option - For a vegetarian version, simply replace the meats with more cheese, olives, and hearty roasted vegetables.

Austrian National Food

Explore Austria's rich culinary heritage with iconic dishes like Wiener Schnitzel, Apfelstrudel, and Sachertorte. Dive into the flavors that define Austrian cuisine and its timeless traditions.