Inspiration for a stylish dinner! This sausage is smoked and cured, according to Swiss tradition, similar to a classic dry sausage or schüblig.
As a classic form of "slow food", the mini saucissons unfold their full flavour during slow preparation.
Cooking tip: Cook in water at a maximum of 70 degrees for about 30 minutes. Then turn off the heat and leave the sausage(s) in the hot water for 10 minutes. Ideally served with sauerkraut, combined with leeks and potatoes, or as the main ingredient in a hearty soup.
Meat content: wild boar (Switzerland), approx. 15% pork fat (Switzerland)
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