Top 6 Swiss Cooked Sausages

Boucherie Nyffeler is a renowned butcher shop and catering service located in Moutier, Switzerland. This butcher shop has a long tradition of providing top-quality meat products and specialties such as cervelas (a Swiss sausage). It is recognized for its high-quality meat delicacies and services that cater to all the needs of its customers. Boucherie Nyffeler offers a wide range of products, including various types of meat products, sausages, pâtés, and ready-to-eat dishes. Their butcher shop is known for the freshness of its products, as well as the use of high-quality, local ingredients. Boucherie Nyffeler takes pride in preserving the tradition of artisanal meat production, combining modern technology with old, traditional techniques.Expand

Metzgerei Nussbaum is a family-owned butcher shop in the heart of Münsingen, Switzerland, renowned for its premium quality and dedication to traditional meat processing. With a long-standing tradition, this butcher shop specializes in natural and regional products, preserving authentic flavors through carefully selected ingredients and artisanal craftsmanship. Their philosophy is based on using only natural ingredients, without unnecessary additives, ensuring genuine taste and exceptional freshness. All products are sourced locally, supporting sustainable production and collaboration with regional farmers. Their selection includes a wide range of premium meat specialties, such as homemade sausages, cured meats, and delicacies prepared using traditional recipes. Each handcrafted product reflects their passion for artisanal craftsmanship and commitment to quality. By combining tradition, innovation, and the finest ingredients, Metzgerei Nussbaum remains a symbol of high-quality Swiss meat products, offering customers a natural and authentic culinary experience.Expand

St. Galler bratwurst is a traditional sausage that's eaten throughout the country, but it's especially popular in the city of St. Gallen. The sausage is made with a combination of veal, pork, milk, salt, white pepper, and mace. The combination can be enriched with celery, ginger, cardamom, lemon, onion, and coriander, but it's not mandatory. It is stuffed into pig intenstines, cooked (not smoked), then grilled or pan-fried. These sausages date back to the 15th century, and nowadays there are four distinctive types – the classic version, the one made with more than 50% veal, the OLMA (agricultural trade fair) version, and the largest one, called St. Galler Kinderfest-Bratwurst. Once grilled or fried, the sausage is often accompanied by St. Galler-Bürli, a crusty roll that's baked in pairs, or an onion sauce and rösti in the summertime. Just don't pair it with mustard, as locals insist that their bratwurst is good enough on its own.Expand

Cervelat is the most popular Swiss sausage, made with pork or a combination of pork and beef. In Switzerland, it is typically mildly seasoned with mustard, garlic, and selected herbs and spices, while the German variety of cervelat is prepared with a combination of pork, beef, and bacon. The sausage is cured, dried, and smoked, and is then served either uncooked or boiled, although it can also be grilled over an open fire, when its ends are cut and expanded.Expand

Schüblig is a popular Swiss sausage made with pork or beef. It is usually prepared with nonfat milk, onions, and selected spices. The sausage is traditionally consumed raw and uncooked, but the local varieties are typically lightly smoked to add extra aroma. However, some people prefer them boiled or grilled.Expand

Boutefas is a Swiss sausage produced in the region of Vaud. The sausage is made with pork, and it's stuffed into a pig intestine, resulting in a typically plump shape that is closed with a string. Its shape keeps the sausage moister on the inside than its thinner cousins. The name boutefas is derived from the phrase boute la faim, meaning end to hunger. The sausage can be boiled, then sliced, and consumed cold (usually with cheese and other cold cuts), or it can be boiled and sliced, often served with papet vaudois – a combination of potatoes and leeks cooked in cream.Expand

Kalberwurst is a fresh Swiss sausage made with a combination of veal, ground crackers, and milk, although pork is sometimes also added to the combination. Its flavor is often described as mild and creamy. The sausage is typically cooked alongside onions and gravy, but it can also be grilled.Expand

Longeole is a sausage originating from Geneva. It contains ground pork, ground pork rinds, and fennel seeds. The pork rinds keep the sausage from drying out and give it a fuller flavor, while the addition of fennel seeds is believed to be a Savoyard influence. Due to the addition of pork rinds, longeole takes longer to cook than other sausages. This sausage is especially popular during the colder months, and it is traditionally served with potatoes cooked in white wine for Christmas.Expand