More characteristically intense, smoky and aromatic. A decisively intriguing flavour.
The classic, inevitable pairing sees the craft beer as the protagonist: unpasteurised, dense turbid, fragrant, served cold and with a perfect, skilful foam.
We accompany Vienna sausages with baked, fried or mashed potatoes. Delicious with the pretzel - typical open knot bread - and a good mustard.For a tasty main course slice the Vienna sausages, stuff them with Emmental cheese and wrap in a thin slice of smoked pancetta, then bake until the pancetta becomes crunchy: it is very good. Fabulous in rice and pasta salad; suitable for preparing canapés and snacks. The grilled cooking is also perfect for skewers, while we should not forget that it is the right choice for a tasty pizza.In the typical mountain dish it accompanies polenta, sauerkraut, melted cheese, fried eggs and roasted pancetta.