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Sausages are primarily made of pork. Three types are made in Switzerland: grilling (blanched) sausages, raw sausages and cooking sausages. [13] Among cooking sausages is also a subcategory of raw sausages with interrupted maturation (*), often called saucissons.
Cervelas (Stumpen) from St. Gallen, very smoky cooked sausage made from cow's and pig's meat. St. Gallen and neighboring regions of eastern Switzerland. Salame, salami, pork sausage eaten raw, Ticino; Urner Hauswurst, Urner home-made sausage, raw sausage to be eaten raw, made from cow, pig and goat meat and/or deer meat, Uri.
Grilling cervelats over an open fire with the ends cut open so they expand like a butterfly's wings is a childhood memory for nearly every Swiss person; [2] [6] as a result, many Swiss are emotionally attached to the sausage. [2] [6] Swiss cervelats are made of roughly equal parts of beef, pork, bacon, pork rind and ice, which helps bind the ...
The St. Galler Bratwurst, also known as the Olma Bratwurst after OLMA (the agricultural show where it is served as a staple) is a sausage produced in Northeastern Switzerland. It is partly made with veal and has a white color. It is named after the city of St. Gallen.
Schüblig are various heavily smoked sausages made throughout the German-speaking part of Switzerland as well as the Black Forest and Lake Constance areas of southern Germany. Made of pork [ 4 ] or beef, some schüblig are classified as dry sausage, while others are cooked smoked sausage.
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with ...