St.Gallen Sausage
Overview
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Intro
The queen among 400 Swiss sausages
The culinary pride of the locals, the St.Gallen Sausage, was invented as early as 1438. 300 years later, it was patented as the Olma sausage. Its soft and white inner core is composed of veal meat and some pork bacon. As well as milk. In St. Gallen they are traditionally eaten without mustard, because this covers the nuances of the exquisite meat. At parties, football matches and as streetfood, you can enjoy the golden-brown sausage from the grill together with a crispy St. Gallen Bürli. Gourmets order the sausage flawlessly white from the brew to savour and passionately discuss the compositions of their favourite butchers with all their nuances.
Discover the surroundings
Contact
Sortenorganisation St. Galler Bratwurst
Switzerland
