My wife and I were way overdue for a Swiss meal, so we broke out some sausage and alpine cheese and made it happen! This meal combines bratwurst with a fondue-like sauce to take you to the Alps. It would work well with other cheeses and fillings too though if you’d like to make a more Mexican, Asian, or even Indian inspired meal. It’s up to you! But, I suggest that if you use Swiss ingredients, you find some cowbells, yodeling, or alphorn music on YouTube to play as you eat to complete the experience!
Time: 45 Minutes
- Sausage (we used beer brats…2 were more than enough for all of the peppers)
- Sweet Peppers
- For the sauce:
- Alpine Cheese. We used Mutschli, but if you don’t have access to that (I’ve never found it in the US), Raclette, Emmentaler, Appenzeller, or Gruyere will work.
- Dice your onion and remove the sausage from its casing. Then, cook it in a little butter or oil, and set aside to cool when fully cooked.
- While your sausage and onion cook, slice your sweet peppers in half lenghtwise, and remove all seeds.
- Preheat your oven to 350 degrees F, line a baking sheet with a little foil, and give it a quick oil spray. Then, put your pepper halves on the sheet.
- Carefully, place bits of sausage and onion into your peppers, and stash the baking sheet in the oven for about 25-30 minutes.
- While the peppers and sausage roast, turn your attention to your sauce (similar to Fondue). The sauce will take about 10-15 minutes so plan your timing accordingly.
- Place your cheese in a sauce pan, and slowly begin to melt it down, stirring to avoid burning.
- When the cheese is mostly melted, add a little milk.
- Mix some butter and flour in a separate bowl to combine completely (if your sauce is too runny…if not, you can skip this entirely.
- A few minutes before you’re ready to plate, if your sauce is runnier than you’d like, add your butter/flour conglomeration, and stir it in so the sauce thickens.
- Remove your peppers from the oven when they’re done.
- Plate, devour, and enjoy!