Schüblig
A number of sausage specialties from some German-speaking cantons of Switzerland , as well as from southern Baden (Black Forest / Lake Constance), are subsumed under Schüblig , for example from the cantons of Bern , Aargau , Lucerne , Zurich , St. Gallen , Appenzell , Glarus - and canton Schaffhausen, as well as the adjacent Black Forest-Bodensee area in southern Baden. The word origin is derived from schübelinc (Middle High German, actually: sausage filling pushed (in a gut)) and is a related form of Schübling with the same meaning. Jacob Hunziker described the schüblig as a kind of bacon sausage in his "Aargau dictionary in the phonetic form of the Leerauer dialect" from 1877 ; the Brothers Grimm took this over into their dictionary as the "abbreviated form of Schübling".
history
The first sources on the Schüblig date back to the 13th century that attest to a smoked sausage with this name: In the menu of the Siechenpfrund in St. Gallen, barley and flaky, sausage and schubling were regularly recorded for lunch in the first half of the 16th century . In 1805 the St. Galler Schüblige are already referred to as such, but also because, unlike today, they would be smoked for eight to twelve days and thus keep until spring. In the middle of the 19th century, the Schüblig was also described in the canton of Glarus as a sausage that was still smoked. Ditto in the 1930s to 1940s, Schüblige are still described in the Atlas of Swiss Folklore as home-smoked - probably in kitchen smoke. They consisted of poor quality meat such as lungs, heart, belly lobes and bacon, as well as beef. With the change from the in-house butcher to the commercial butcher's shop, the homemade smoked Schüblels finally became unsmoked: In a specialist book for the butcher's trade from 1960 it is clear: Glarner Schüblige are not smoked.
Manufacturing methods
Unlike before the Schüblig today is really no gross sausage more, with an urban-rural divide is: In rural areas, the ingredients are usually not as fine gekuttert as in the cities. In recent years, several new Schüblig specialties were created, for example, with wine , rum , cheese or herbs are refined or Wildsauschüblig from wild boar meat or Wildschüblig of deer meat and venison .
The typical local variants differ according to raw sausage and boiled sausage , smoked and unsmoked.
Raw sausage Schüblige
Bauernschüblig
It is the original variant of the Schüblig and originated from the rural butcher's shop and has a shelf life of around half a year.
Bauernschüblige consist of beef and pork , bacon and spices ( table salt , pepper ) as well as wine and nitrite curing salt or saltpeter (hence the reddening). They are put into pig intestines and smoked for several days. Like a country hunter , they are dark brown, straight, about 20 cm long and are sold in pairs, each weighing 100 grams.
Bauernschüblige are usually consumed cold with bread .
Toggenburger Bauernschüblig
Also known as Sennenwurst , this name shows that it was produced in the peasant house butcher's shop as a sausage for the alpine dairies ; it can be kept for about half a year.
In contrast to the other types of Schüblig, it has a high proportion of beef and two separate sausage meats (beef and pork) are first made, which are only mixed together before sausage.
It consists of beef and pork, bacon, spices (salt, pepper, coriander , often also caraway seeds ) as well as wine and nitrite curing salt and is filled in dark pork intestines, a larger variant also in beef intestines. The most common type is straight, about 8 inches long, and is sold in pairs.
It is eaten cold with bread or a burli.
Brewed Schüblige
Bassersdorfer Schüblig
Also called black . It has its origin in Bassersdorf and is preferably produced in the Zurich Unterland .
It consists of a coarse sausage meat made from beef, pork, rind, bacon and spices (table salt, pepper, nutmeg , ginger , onions ) as well as nitrite curing salt, phosphate and ascorbic acid . It is stuffed into resinated beef intestines (hence the black color) and has a strong, smoky taste. Not dissimilar to a Cervelat , but larger, it comes on the market in a pitch black intestine, slightly curved, about 18 centimeters long and 200 grams.
Glarner Schüblig
The traditional production area is the canton of Glarus.
The Glarner Schüblig is a raw boiled sausage made from beef and pork, rind, bacon and spices (table salt, pepper, nutmeg, coriander, garlic ) in a natural casing. It is about 20 centimeters long and slightly curved, is played with wood and dressed in pairs. Glarner Schüblige industrially produced for the food retail trade are now heated and pasteurized because of their shelf life . The Glarner Schüblig is an everyday meal. It is just as popular hot as a snack as it is for lunch or dinner - preferably with a piece of bread or a potato salad. It is also enjoying increasing popularity when grilled.
St. Galler Schüblig
The traditional production area is the canton of St. Gallen.
It is a lightly smoked boiled sausage made from beef and pork, rind, bacon and spices (table salt, pepper, nutmeg, coriander, onions) in a natural casing. It is about eight inches long and slightly curved. It is more coarsely cut than the Glarner, the cubes of bacon are clearly recognizable, and nitrite curing salt is added to it, which gives it a red color. It is dried, smoked and steamed.
The St. Galler Schüblig is eaten cold or warm, together with a burli or potato salad.
The sausage with its own holidays
The Schübelweiher Thursday - otherwise known as Shrove Tuesday are the actual prelude to the Carnival in St. Gallen Linthebene . In Zurich it is the Schübligziischtig , the Shrove Tuesday , which ends the carnival time. It is one of the oldest pre-Reformation customs in the Canton of Zurich. The sausage is also very popular in the Swiss Army as a so-called mobilization thriller.
literature
- Lothar Leistner: Specialist book for the butcher's trade (Volume II) . Thun, Ott Verlag 1960.
- Heinrich Messikommer: From ancient times. Manners and customs in the Zurich Oberland. Zurich, Orell Füssli 1909.
- Richard Weiss and Paul Geiger: Atlas of Swiss Folklore. Basel, 1950.
Web links
- Glarner Schüblig in the database of Culinary Heritage of Switzerland
- Swiss Customs and Folklore ( Memento from November 1, 2011 in the Internet Archive )