Switzerland | Blutwurst
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The origin of Swiss Black Pudding is in rural farming, centuries ago. At the end of autumn or early winter farmers slaughtered one or more pigs that they’d fed over the warm season. This occurred on their own site, with the help of their family or sometimes by an external butcher.
The best pieces of the pigs (ham, bacon) were then prepared for conservation by salting and smoking. Some lower quality meat was ground for making dried / smoked sausages.
The perishable items such as blood or offal’s were designated for immediate consumption by the farmer’s family or employees, and not for sale. This special event was called “Metzgete” (Butchers’ Day).
The main components of Swiss “Blutwurst” (Black Pudding) are about 50% pig blood and 50% cow milk. Some ground onions cooked in pork fat, salt and spices are added before filling the liquid mixture into pig intestine pieces.
Cooking Swiss Black Pudding is very simple. To solidify the liquid content, the sausages must be cooked in hot water (80-90°C, not boiling, as they would burst) for 20 to 40 minutes, depending on size.
They can be served immediately after cooking. Some people like a brown onion sauce on it. Potatoes, sauerkraut or cooked apples are often served with black pudding.
Swiss Black Pudding is never served for breakfast. It is normally part of opulent dinners in the colder seasons.
The Swiss type of Black Pudding is popular in the German and French speaking areas of as well as in narrow regions of Germany and France. It differs completely from German “Blutwurst” which is a precooked, preserved sausage, containing lumps of pork fat and is eaten cold in slices.
The original tradition of home slaughtering is still being performed by smaller traditional restaurants in the countryside & rural areas.
Nowadays, Black Pudding is also produced by large butcheries and is on sale in most butcheries and super-markets.
Today’s refrigeration technology allows for production and distribution all the year round but so far there are no such sausages on the market off season.
To be researched
A big thank you to Walter, Co-Founder and Head of the Society, for contributing this content.