Market Hall Sausage · Poached Pork Link
Schüblig
📷 Closely related photo — Photo: Schofför / Wikimedia Commons · CC BY-SA 3.0
Unlike its grilled cousins, it's meant to be gently poached, never charred — locals will tell you grilling one is basically a cooking mistake.
A coarse, mildly spiced pork sausage in natural casing is simmered rather than grilled, giving it a plumper, juicier bite than a typical grilled wurst. Zurich market halls and street stalls serve it sliced with bread and mustard, or whole with a side of onion sauce.
Why it's made this way: The poaching method, rather than grilling, is a defining regional distinction that sets it apart from the grilled sausage styles found elsewhere in German-speaking Switzerland.
More from Switzerland
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.