Sweet and sour: Specialities from the Swiss Glarnerland

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat while maintaining flavor.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: apple juice

Apple juice provides sweetness without alcohol.

Prepare the sausage casing by rinsing it under cold water and soaking it in water for 30 minutes.

Mix ground pork and beef in a large bowl until well combined.

Add finely chopped smoked bacon, garlic, onions, and spices to the meat mixture.

Pour in white wine and mix thoroughly until the mixture is sticky.

Stuff the sausage casing with the meat mixture, ensuring to avoid air pockets.

Twist the sausages into desired lengths and tie off the ends securely.

Bring a large pot of water to a boil and gently add the sausages.

Boil the sausages for 20-30 minutes until cooked through.

Remove sausages from water and allow to cool slightly.

Preheat a grill to medium heat.

Grill the sausages for 5-7 minutes until browned and crispy on the outside.

Serve hot with mustard and bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens