Brettljause Make an Austrian Meat & Cheese Board at Home

Ever heard of a Brettljause? If you love charcuterie boards, you're in for a treat! Imagine a rustic, delicious Austrian meat and cheese board piled high with savory cold cuts, creamy spreads, tangy pickles, and hearty bread. It's more than just a snack; it's a celebration of simple, wholesome alpine flavors, perfect for sharing with friends and family.
This guide will show you exactly how to bring the charm of an Austrian Buschenschank (a traditional wine tavern) right into your home. We'll dive into what makes a traditional Austrian charcuterie board special, break down all the essential Brettljause ingredients, and give you a super easy, step-by-step Brettljause recipe to build your own stunning platter. Whether you're a seasoned host or just starting your culinary adventures, get ready to master the art of the Brettljause and impress everyone with this delightful alpine snack board idea. Let's get started!

Ingredients

• Meats (Total 10-12 oz / 280-340g):
• Cured Ham / Speck: 4 oz (110g) thinly sliced. US Swap: Prosciutto, Black Forest Ham, or any good quality smoked ham from the deli.
• Cold Roast Pork: 4 oz (110g) thinly sliced. US Swap: Leftover pork roast, good quality deli roast pork, or even thinly sliced smoked turkey for a lighter option.
• Smoked Sausage: 2-4 oz (55-110g) firm, sliceable sausage (e.g., Kaminwurzen, Landjäger). US Swap: Smoked kielbasa, summer sausage, or any dry-cured, smoked sausage.
• Cheeses (Total 8-10 oz / 225-280g):
• Alpine or Alpine-style Cheese: 4-5 oz (110-140g) semi-hard cheese (e.g., Bergkäse, Emmental, Gruyère, or a sharp cheddar).
• Mild Semi-Hard Cheese: 4-5 oz (110-140g) (e.g., Gouda, Havarti, or a mild provolone).
• Spreads & Pâtés (Allow store-bought options):
• Creamy Cheese Spread: 4 oz (110g) (e.g., Liptauer-style spread, or store-bought flavored cream cheese like chive & onion).
• Rich Spread: 2-3 oz (55-85g) (e.g., pork or bacon fat spread, liver pâté, or a rich country pâté).
• Vegetables, Pickles & Extra Crunch:
• Radishes: 1 bunch (about 6-8), washed and trimmed.
• Cucumber: ½ medium, sliced.
• Bell Pepper: ½, sliced (any color).
• Cherry Tomatoes: ½ cup.
• Pickles: ½ cup mixed gherkins, cornichons, or pickled onions.
• Grated Horseradish: 2-3 tablespoons (freshly grated is best, but prepared horseradish works too).
• Bread & Butter:
• Dark Farmhouse Bread or Rye: ½ loaf, sliced (about 8-10 slices). US Substitutes: Sourdough, seeded rye, or a rustic whole grain bread.
• Butter (Optional): 2-3 tablespoons, softened, or a flavored butter (e.g., herb butter).
• Condiments:
• Mustard: 2-3 tablespoons (Dijon or a coarse-grain mustard).

Directions

1. Prep Meats, Cheese, and Spreads
   1. Thinly slice all your chosen meats and cheeses. If you bought pre-sliced, simply arrange them.
   2. If making spreads from scratch, prepare them now. Otherwise, transfer store-bought spreads into small ramekins or bowls.
2. Prep Vegetables and Condiments
   1. Wash and slice all vegetables: radishes (halve or quarter if large), cucumbers, bell peppers, and cherry tomatoes.
   2. Grate fresh horseradish if using, or spoon prepared horseradish into a small bowl.
   3. Spoon mustard into another small bowl.
3. Set Up the Board
   1. Choose a large wooden board (the "Brettl"!) or a big platter.
   2. Start by placing your small ramekins or bowls for the spreads, pickles, horseradish, and mustard onto the board. This anchors your design.
4. Arrange Meats and Cheeses
   1. Fan out the sliced meats, layering them slightly to create volume.
   2. Shingle the sliced cheeses, creating appealing stacks or lines. Aim to balance colors and textures across the board, making sure it looks invitingly full.
5. Add Vegetables, Bread, and Final Touches
   1. Tuck the prepared vegetables and pickles into the gaps between the meats, cheeses, and bowls.
   2. Arrange the sliced bread either directly on the board, folded or fanned out, or place it in a separate basket alongside the board.
   3. If using, sprinkle some fresh herbs (like chives or parsley) over the board for a pop of color.
6. Serve
   1. Serve your Brettljause at room temperature for the best flavor.
   2. Keep any backup portions of meats and cheeses chilled until ready to replenish the board.