Treber Sausage

Info
Locations: tasting in a cellar or at a restaurant.
The sausages are cooked in the hot steam of the cover of a distilling vessel.
Side dishes: potato salad, gratin or simply with bread.

Good to know

• Season: January and February
• Origin: Many years ago, on the vine-clad slopes of the Lake Biel region, winegrowers were busy trimming the vines during the cold winter months. The cold north-east wind known as the Bise made sure that everyone working in the vineyards was frozen to the marrow. But the wineries offered one cosy, warm spot that drew the winegrowers like a magnet: the room where the waste from the grapes was distilled to make schnapps. This must have been where someone first had the idea of cooking a sausage in the hot steam issuing from the cover of the distilling vessel. And so the Treber sausage was born…
• As this dish is highly prized, it is essential to book a table in advance.
• BSG Lake Biel Navigation Company also offers the opportunity to taste the Treber sausage during a cruise.
• The following wine cellars also offer this speciality: Domaine Martin Mürset in Twann and Gemeindekeller in Erlach.