Dunkelsteiner Snack

For the Dunkelsteiner Jausenbrot, mince meat and sausage scraps, the well-squeezed bread roll and the cooked and peeled potatoes in a meat grinder or chop in a blitz cutter.

Add the egg mashed with a fork, capers, finely chopped gherkins, mustard, anchovy paste, Emmental cheese and finely chopped onion. Season to taste with salt, bell pepper and paprika.

If the mixture is not smooth enough, mix in some more softened butter. Slice farmhouse bread open, spread one slice thickly with the finished spread, top with pepperoni and place another slice of bread as close to the same size as possible on top. Wrap in buttered paper and eat the Dunkelsteiner Jausenbrot during the journey.

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