The flying novel and the stretched sausage

When he tackles something, he is always committed.

As a trained butcher, Roman decided to take over his family's butcher shop in Ennetbürgen after "years of travelling above the clouds". "Look here, the meat comes from Risi Sepp's farm," Roman Stalder explains during the tour of the shiny chrome butcher's shop. "I know my suppliers personally. They are all farmers who run their farms at the foot of the Stanserhorn. I appreciate their sustainable way of 'puure' and their striving for the best quality." The view into the shop showcase full of delicate meat products of exquisite quality - simply delicious! It's hardly surprising that the people in charge of the Stanserhorn Restaurant knocked on the door of the Nidwalden master butcher: "We don't care about (fried) sausage - we want something special." That sounded like music to Roman Stalder's ears. His ambition did culinary somersaults. He rummaged through history books and dug up recipes that had been handed down. That's how he came across the "Streckwurst". As was to be expected, the creative butcher heralded the renaissance of the "Streckwurst". Roman creates it exclusively for the Stanserhorn Restaurant. Why is it called "Streckwurst"? Because of a lack of meat, sausages used to be stretched with potatoes, vegetables or bread. Banned in the last century, the "Streckwurst" is now experiencing its fabulously chaste renaissance. Butcher Roman Stalder from Ennetbürgen "stretches" the already fine sausages with apples and herbs for the Stanserhorn. He puts in his own dried apple slices and picks herbs from his own cultivation. It takes time to delicately "stretch" the Stanserhorn "Streckwurst". Local, wholesome, aromatic!

"At the Stanserhorn, we serve the Streckwurst grilled with French fries - made from Swiss Härdöpfeln, of course - with onion sauce ("Zwibeleschweizi") and fruity Valais apricot mustard," explains Stanserhorn chef Jens Wiedehöft and confesses: "It's my favourite sausage, by the way ...!" About 3,000 "Streckwürste" (sausages) are eaten with relish each season on the Stanserhorn. This "extra sausage" with its excellent symphony of flavours also delights hostess Fränzi Mohn. "It is simply wonderful to be able to offer guests something so fine and local - produced at the foot of the Stanserhorn!