Almost a quarter of all sausages made in Switzerland are Cervelats. A key element of a sausage is the casing. In the case of Cervelat this is especially critical, because they can be roasted, fried, boiled or eaten raw. Only cows of Brazil and Paraguay are equipped with the high quality intestines which fulfil the though requirements.
Right now the European borders are closed for Brazilian beef products and the remaining stock in the Swiss warehouses can hardly supply this year's barbecue season. To make matters worse, Paraguay is reorganising its administration and hence no intestines can be sent to Switzerland. Hello gauchos, sort that mess out quickly!
Talking about intestines needed for Swiss sausages: Wieners are filled in Persian sheep intestines. For the Bratwursts, the ones of Chinese pigs are used. Those are ripped out of the body and not cut out with an air knife like in Switzerland. Ripping makes the texture smother. Both China and Iran are not the most stable places in the world. I fear we will face a lot more trouble with our sausages.
3 comments:
I had to re-read the post over and over again, looking for the subtext!
Sausages indeed! :)
What's with the tube of toothpaste, don't tell me the swill like to put a little colgate on the sausage!
kinky!
swill = Swiss... sorry. It's so early for me.
Rob, this is no toothpaste but mustard. We Swiss like our sausages a bit spiced up.
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