Sage Kasnocken: Classic Homemade Creamy Casserole

Kasnocken with sage are not only very popular in Alpine cuisine. They are also cut with a knife and fork in the beautiful Land – albeit as one cheese noodles or cheese sparrow. If you want to order them in Switzerland, see the menu Chäschnöpfli spotter

The many names are an indication of how popular the domestic Kasnocken with sage is. Even at Munich’s Oktoberfest you can slow down the hearty specialty if it’s too much.

Foods with cheese fillings become even more delicious if you sprinkle the fried bacon on top of the Sage Kasnocken. Just try what you and your friends like best. But if you add the bacon separately, you can’t go wrong. Not everyone likes bacon. I admit, Alpine cuisine goes straight to the heart of my culinary heart. Check out these classics I can’t and won’t say no to:

A Germ Bundt cake is on a plate.  Next to her is a cup.


1 hour 35 minutes


I love to eat the incredibly delicious Sage Kasnocken with a fresh green salad. The color fits wonderfully and some alibi vitamins are also provided. The dough is also available in the refrigerated section as a finished product. If you want it fast, then buy it. But if friends come, they will surely be happy for a homemade dough.

How about Sage Kasnocken? Beer! We have already listed, described and tasted the most important types of beer. So now go to the kitchen.

Bird's eye view: A Kasnocken dish with sage stands against a light background.  Next to her is a red cloth.


Beloved alpine cuisine: Kasnocken with sage


Taste like a holiday: Kasnocken with sage.

the preparation

  1. Sort the sage and roughly chop a few leaves. The remaining leaves are used only at the end. Place the puff pastry in a large bowl. Peel the onion, chop finely and fry in butter until translucent. They should not turn brown. Then add the chopped onions and sage to the bowl and mix with the pita bread. Grind the Emmental cheese into a coarse grater and add it to the flour mixture. Mix well again.

  2. Mix the eggs with the milk and season generously with salt and pepper. Pour the juice into the container and mix well with your hands. Cover with a clean towel and let rest for 15-20 minutes. Meanwhile, place in a tall pot of salted water. But it should not boil, just simmer. And heat the dishes to 50 degrees in the oven.

  3. When the Kasnocken are finished, take them out of the water with a spoon and let them drain in a sieve. Then melt 2 tablespoons of butter in a small pan and add the remaining sage leaves. Arrange the Kasnocken on plates, add the flavored sage butter and serve with shaved parmesan. This is.

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