Ingredients for the devil's sauce
- 100 g mayonnaise
- 50 g ketchup
- 1 tbsp red paprika powder (sweet or hot, as desired)
- 1 tsp cognac
- 1 tsp garlic powder
- A little Tabasco
- Salt, pepper
- 4 slices of toast
- 4 slices of pork loin, thinly sliced
- 4 thin slices of butter cheese
- A few slices of lettuce, tomato and pepper. If desired, a little chopped parsley.
- Traditionally, chips or salad are served on the side.
Devil's toast
Teufelstoast is a savoury delicacy that can be found in traditional pubs around Altötting and Burghausen. The recipe for it comes from the Burghausen original Franz Demmelhuber, who created the eponymous devil's sauce in his "Grüben Bar" in 1966.
In many kitchens, the devil's toast is therefore modified to suit individual tastes; everyone has their own secret ingredients for the homemade devil's sauce or serves the toast a little differently. This recipe from the traditional Gasthaus Bartsch on the Margarethenberg, for example, is topped with cheese and the recipe for the devil's sauce has been passed down through generations to landlady Sylvia.
If you are looking for the tasty devil's sauce according to the original recipe to take home as a souvenir, you will find it on the shelves of regional shops as "Franzls Teufelssoße" from Baumann Senf. It is also ideal as a barbecue or burger sauce.
Preparation of devil's toast
- First prepare the devil's sauce by mixing all the ingredients well.
- Fry the pork tenderloins in a pan until lightly browned, they should not become dry. Season with salt and pepper.
- Toast the toasts until golden brown and place on warmed plates.
- Heat the sauce, do not boil.
- To serve: place the lettuce leaves on the toasts, place the meat on top and cover generously with the sauce. Place the thinly sliced butter cheese on top of the warm sauce and allow to melt.
- Garnish with tomato and pepper slices on top. Sprinkle with a little parsley.
