Appenzeller boiled sausage
The Appenzeller Siedwurst is a light boiled sausage that is sold raw, cooked or pasteurized as a specialty from Eastern Switzerland .
In 1873 it was mentioned in a letter that beef casings were used as sausage casings in Appenzellerland . For the production of the very fine sausage meat of today's boiled sausage, machines are required as an aid. For this reason, Appenzeller Siedwurst was created in the 19th century.
On January 25, 2018, the Appenzeller Siedwurst was added to the list of Swiss products with protected geographical origin by the Federal Office for Agriculture . Since then, it has been allowed to bear the IGP (Indication géographique protegée) trademark if its manufacturer meets the strict requirements of the specification.
Beef , pork and veal are used in the production of Appenzeller Siedwurst . There is also bacon , ice cream , table salt and spices . The finely ground mass is filled into a beef intestine, which is knotted and closed with a wooden skewer or metal clasp. It is often sold in pairs and brewed in water at around 80 degrees for about 20 to 25 minutes before consumption. The cooked or pasteurized sausage only needs to be heated. The boiled sausage is consumed warm.
Web links
- Appenzeller Siedwurst in the database of Swiss culinary heritage
- About the sausage - The Appenzeller Siedwurst article in the NZZ Folio 02/04
Individual evidence
- ↑ Appenzeller Siedwurst on the website of the Swiss AOP-IGP Association.
- ↑ Specifications for Appenzeller Siedwurst on the website of the Swiss AOP-IGP Association.