Treberwurst

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In the distillery port on the marc
Treberwurst with leek and potato vegetables ( Papet Vaudois ) as a side dish

Treberwurst is a specialty from the wine region of Lake Biel in Switzerland .

The Treberwurst is a smoked raw pork sausage , either Neuchâtel or Vaudois Saucisson . During the distillation of pressed, post-fermented grapes ( pomace ) to Marc ( pomace schnapps ), the Treberwurst is cooked in the cauldron for about an hour, giving it its special aroma.

Originally, the production of the Treberwurst was the easiest way for the winegrowers working in the vineyards to warm up their pause sausage. In the mid-1920s, they began to serve the Treberwurst to their guests. In the meantime, this hospitality has developed into a branch of income for a number of regional wine growers.

This traditional specialty is served during the distilling season, from January to March. The Treberwurst is often flambéed and refined with Marc. A side dish is usually potato gratin , potato salad , leek or bread .

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