Kägi Salsiz

Preparation

Using a knife, break up the Kägi Vanilla and Kägi Alpine Cookies. Melt the chocolate and butter in a saucepan over a low heat. Add Kirsch to taste. Mix in the cranberries and crushed biscuits. Allow the mixture to cool until it becomes firm, yet remains shapeable.

2. Halve the mixture and place each half on separate pieces of cling film. Wrap in the cling film, then roll into round sausage shapes. Finally, form rectangular "Salsiz sausages" by hand or with the help of a cutting board. Place in the refrigerator for approx. 4 hours to cool.

3. Roll the Salsiz in icing sugar. Cut into slices and serve with coffee.

Tip

If desired, you can also make a banderole. To do this, cut two 2.5-cm-wide strips of paper. Cut out the logo from the cookie and wafer packaging, then stick these onto the paper strips. Wrap the banderole around the Salsiz.

Option

Use diced dried apricots instead of cranberries. The mixture can also be shaped by hand into balls. After they have cooled, roll in icing sugar.