DER ANDERMATTER Sommer 2017

Pocket knives, matches, a nice bratwurst or cervelat sausage packed in your rucksack,
and you’re good to go: a great variety of camp fire spots around the Urseren Valley
provide tempting locations for a summer picnic. Family-friendly barbecues entice visitors
to lofty heights, wild streams or idyllic woodland glades.
The Flies picnic spot is located in the Unteralp Valley, in a secluded meadow just fifteen
minutes’ walk from Andermatt station in the direction of Gemsstock. The children can
paddle in the Gurschenbach stream that flows past the picnic spot while the grown-ups
recharge their batteries with some hydrotherapeutic exercise. The suspension rope over
the stream is a challenge for the whole family. If you want to combine your barbecue
with a cable-car ride, plan a trip to the camp-fire spot at Luterseeli. From the mid-station
of the Gemsstock railway a 1.3 km hiking trail leads to the crystal clear mountain lake
with its pure waters. The large rocks around the lake are an invitation to scramble.
The very brave might even dare to plunge into the tingling, cold water. Before making
your way back through the valley to Andermatt, it’s worth stopping off at the play area
right by the Gurschenalp cable car station where an enormous bouncy cushion provides
plenty of fun – and not just for the children. You can also stave off the hunger pangs in
Realp by the Furkareuss River, surrounded by wonderful mountain scenery: the fully
equipped camp-fire spot will make the barbecue chef’s eyes light up: crispy, juicy sausages
are virtually guaranteed.
On the other side of the Furka Pass, in Obergoms, there are various picnic areas that can
be reached directly by car. These include the camp-fire spot at Münster airfield, with
volleyball and tennis courts, or the Robinson play area at the edge of the forest in Oberwald.
East of the Oberalp Pass, in Disentis, a large play area at the local sports centre
offers fun activities for all ages: Whether it’s building sandcastles, boisterous play on the
equipment or an exciting round of mini golf together. The Sala Plauna camp-fire spot is
somewhat more peaceful. Just ten minutes from Disentis station, picnickers enjoy the view
of the mountain village with its traditional abbey. Ticino offers an equally fine backdrop
for the whole family, with the Parco della Golena play area extending along the river.
This wonderful region fascinates visitors and entices them to linger – the finishing touch to
the lightly browned sausage.
Von Andermatt aus ist der Picknickplatz Flies in 15 Minuten zu Fuss erreichbar.
The picnic area Flies is a 15 minute walk from Andermatt.
DIE SCHWEIZER NATIONALWURST
SWITZERLAND’S NATIONAL SAUSAGE
Eine Wanderung oder ein Picknick ohne
einen feinen Cervelat als Proviant sind für
die meisten Schweizer kaum vorstellbar.
Auch auf Volksfesten steht die Nationalwurst
garantiert immer auf dem Menü.
Nicht verwunderlich, dass pro Kopf in der
Schweiz jährlich rund zwanzig Cervelats
verzehrt werden. Erste Hinweise für die
Zubereitung der traditionsreichen Wurst
tauchen bereits im 16. Jahrhundert auf.
Die meisten Schweizer Metzger haben heute
ihr Geheimrezept für die Mixtur aus Rindfleisch,
Schweinefleisch, Wurstspeck und
verschiedenen Gewürzen. Markenzeichen
des beliebten grillierten Cervelats sind die
knackigen «Beinli», die an den Wurstenden
eingeschnitten werden und beim Bräteln
knusprig braun werden. Die Delikatesse
schmeckt nicht nur beim sommerlichen
Grillplausch, sondern landet auch oft kalt
mit Senf und Brot oder als Wurst-Käse-
Salat auf den Tellern. Ein ganzes Kochbuch
mit kreativen Cervelat-Rezepten gibts unter
www.nationalwurst.ch.
For most Swiss people, a hike or picnic wouldn’t
be the same without a fine cervelat to eat. At
fairs and festivals, too, the national sausage is
always guaranteed on the menu. It’s not
surprising that around twenty cervelats per
head are consumed annually in Switzerland.
The earliest evidence of the preparation of the
traditional sausage dates back to the 16th
century. Today, most Swiss butchers have their
secret recipe for the mixture of beef, pork,
bacon and various spices. Hallmarks of the
favourite grilled cervelat are the crispy “Beinli”,
cuts made in the ends of the sausage which
turn brown and crunchy when grilled. The
delicacy is not only ideal for summer barbecues;
it is also often served cold with mustard and
bread, or plated up as a sausage and cheese
salad. A cookbook devoted to creative cervelat
recipes is available from www.nationalwurst.ch.
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