Market Hall Sausage · Poached Pork Link
Schüblig
📷 Closely related photo — Photo: Schofför / Wikimedia Commons · CC BY-SA 3.0
It's smoked and precooked at the butcher, so it only needs warming through in hot water, which keeps the casing from splitting.
A long, smoked sausage of pork, beef and bacon is warmed gently in hot water rather than grilled, giving it a plump, juicy bite. Zürich butchers and market stalls serve it with bread and mustard or with potato salad.
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.
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