- HOME
- ABOUT US
- ONE DAY EXPERIENCES
- BESPOKE JOURNEYS
- OUR STORIES
- PUBLICITY
- CONTACT US
A typical recipe from Appenzell, Switzerland
Search through website
Photo credits: Joel Lendenmann
A typical recipe from Appenzell, Switzerland
Destination:
Switzerland, Appenzell
Date:
10.07.2020
Cook like a Local
The Appenzeller Siedwurst (kind of a locally produced artisan sausage) has been part of Switzerland's culinary heritage for many years. Enjoy a typical Appenzell recipe with proud tradition.
The history of a typical Appenzell recipe
The Appenzeller Siedwurst (kind of a locally produced artisan sausage) has been part of Switzerland's culinary heritage for many years. This typical Appenzell recipe has a proud tradition. It is a light scalded sausage made from beef and pork and is typically seasoned with caraway and garlic along with other spices. It is a "green" sausage that is sold raw, therefore it is perishable and should be brewed and eaten on the same day. You have to remove the skin immediately after brewing it; otherwise the skin can no longer be removed. To do this, cut the sausage lengthways and pull the skin from one end to the other. In local events (festivals), people from Appenzellerland like to accompany the Appenzeller sausage with potato salad, but the traditional side dishes are "Chäshörnli" (a kind of Swiss pasta mixed with cheese), "Bölleschweizi" (fried sliced onions) and applesauce.
Ingredients
1 pair of boiled sausages
Applesauce per person: 3 apples (Boskoop), 2 tablespoons sugar, 2 tablespoons cinnamon, 1 dash of lemon juice, water
"Chäshörnli with Bölleschweizi": 80g Hörnli- Swiss pasta, (per person), 20g Appenzeller cheese (mild), 1 small onion, fried butter
Preparation
First, prepare the applesauce, so that it can cool down a little until consumed: Mix approximately 1lt water with sugar and cinnamon and add lemon juice. Peel the apples, cut out the core and slice them into small cubes. Simmer in sugar-cinnamon water for about 15-20 minutes. Stir from time to time and add a little water if necessary. The apples should disintegrate during cooking, at most you can stir the applesauce vigorously with a whisk at the end, but it must never be mashed with a blender. Let the boiled sausages soak in hot water (80 °) for about 20 minutes. Cook the Hörnli- Swiss pasta, and at the same time roast the onion cut into strips in fried butter until they are nice and brown. Serve the Hörnli- Swiss pasta, rub some cheese over it and put the "Bölleschweizi"- fried sliced onions, on it. Add applesauce by side and of course the sausages!
Enjoy!