Devil's Toast
Recipe of the region Inn-Salzach
Ingredients for the Devil's Sauce
100 g mayonnaise
50 g ketchup
1 tbsp red paprika powder (sweet or spicy, as desired)
1 tsp cognac
1 tsp garlic powder
A little Tabasco
Salt, pepper
Ingredients for the Toast
4 slices of toast
4 thin slices of pork tenderloin
4 thin slices of butter cheese
A few slices of lettuce, tomato, and bell pepper. Optionally, a bit of chopped parsley.
Traditionally served with fries or salad as a side dish.
Devil's Toast
Devil’s Toast is a spicy specialty that can be found in traditional taverns around Altötting and Burghausen. This recipe comes from Burghausen native Franz Demmelhuber, who created the original Devil’s Sauce in his “Grüben Bar” in 1966.
Many kitchens put their own spin on Devil’s Toast, with everyone adding their secret ingredients to the homemade Devil’s Sauce or serving the toast a little differently. For example, this recipe from the long-established Bartsch inn on Margarethenberg is topped with melted cheese, and the sauce recipe has been passed down to innkeeper Sylvia through generations.
Anyone looking for the delicious original Devil’s Sauce as a takeaway souvenir can find it as “Franzl’s Devil’s Sauce” by Baumann Senf in local stores. It also makes a great grill or burger sauce.
Recipe of the region Inn-Salzach »
Preparation
- First, prepare the Devil’s Sauce by mixing all ingredients thoroughly.
- Sauté the pork tenderloin slices in a pan until lightly browned, ensuring they don’t dry out. Season with salt and pepper.
- Toast the bread slices until golden brown and place them on pre-warmed plates.
- Warm the sauce slightly but do not let it boil.
- To serve: Place lettuce leaves on the toast, add the pork slices, and generously cover with sauce. Place the butter cheese slice on top of the warm sauce and let it melt slightly.
- Garnish with slices of tomato and bell pepper. Sprinkle a little parsley on top.
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