"Although I had heard about the famous Treber sausage many times, I couldn’t quite understand what it was all about, until a friend persuaded me to go along. She told me availability was limited and we would have to reserve, afterwards I could understand why. The evening turned out to be a wonderful and very enjoyable to share among friends. The food alone provided a unique experience, and the charming winemaker’s family took very good care of us. At the end of the evening, we were even invited to taste the new vintage, which was still stored in large barrels."
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 bone. But the wineries offered one cozy, 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.
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Haus des Bielerseeweines
T. +41 (0) 32 315 27 18