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Let’s face it. We all have cravings for a heavily smoked sausage. Schüblig is that sausage. Originating from the German-speaking regions of Switzerland, Schüblig is a sausage that has become loved around the world. While not everyones cup of tea, Schüblig is definitely worth the experience.
As it originates from Switzerland, what better marriage is that of Schüblig and Raclette. Raclette, having origins in both French and German-spoken Switzerland, pairs very well with the smokiness of the Schüblig itself. Having said that, it is quite heavy and will not sit well with everyone.
Schüblig traditionally was served raw and uncooked. Modern smoking practices have ensured that a level of ‘doneness’ is achieved through the smoking process. However most people outside of traditional households prefer to cook the sausage. Try using this beautiful sausage in a wonderful winter stew, or simply with a plate of mashed potatoes and sauerkraut. Perhaps you’re thinking of upgrading your hotdog game, and one cannot be blamed for thinking of this. Try topping with a mild cheddar, bell peppers, and a little spice, like silinig paninigang for a little extra kick.
The sausage comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Leftover cooked meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.