Over here in the Philippines, there is a popular sausage called Schublig. It's supposedly of Swiss or Swedish origin, I keep getting confused on which country as some makers say Switzerland, other Sweden.
I haven't found any recipes for this on the internet or in books, could it possibly be Cervelat?
What is Schublig?
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What is Schublig?
by kookoobah » Wed Jan 27, 2010 3:34 am
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by Chuckwagon » Wed Jan 27, 2010 6:51 am
Hey KooKooBah,
My pappy's family is Swiss. Schublig is a traditionally smoked Swiss sausage made with beef and pork mixed with a blend of spices, non-fat dried milk, and finely ground onions. I'll see if I can scrape up a recipe.
Best wishes, Chuckwagon
My pappy's family is Swiss. Schublig is a traditionally smoked Swiss sausage made with beef and pork mixed with a blend of spices, non-fat dried milk, and finely ground onions. I'll see if I can scrape up a recipe.
Best wishes, Chuckwagon
If it looks like a duck, quacks like a duck, and walks like a duck, it probably needs a little more time on the grill.
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by kookoobah » Wed Jan 27, 2010 9:18 am
oh, it's not cervelat then?
How come Rytek doesn't have a recipe? Or the Polish book for that matter? Or the internet? I can't get any hits on Swiss websites, so I was thinking it was a myth.
How come Rytek doesn't have a recipe? Or the Polish book for that matter? Or the internet? I can't get any hits on Swiss websites, so I was thinking it was a myth.
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by NCPaul » Wed Jan 27, 2010 2:22 pm
kookobah - You can find two versions of Schublig in the sausage manual translated by Griselda in this thread.
http://forum.sausagemaking.org/viewtopic.php?t=3917
You'll have to make them and report back (or send samples ).
http://forum.sausagemaking.org/viewtopic.php?t=3917
You'll have to make them and report back (or send samples
).Fashionably late will be stylishly hungry.
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