http://www.grillette.ch/fr/angebot
Very tempted to try it out, despite the...hmmm... steep... price (85 Frs, 50 cl bottle).
Ciao
Paul
It finishes off a meal as a digestive as which it is enjoyed in the Jura ( region) epecially during the time of the COCHONNAILLE ,,,as explained in this old article of yours truly
TS October 2008
Metzgete,Schlachtplatte,Cochonaille etc
Slaughter Season specialities
Some like it Hot – Some not at all . When autumn begins to turn to winter, the traditional specialities of slaughter season are more prominent to see. In Switzerland , this season is called the Metzgete (roughly translated to Butchers Delight, but it sounds nicer than Slaughter Season). Metzgete occurs between autumn and winter for two reasons; (1) it tends to fall within the natural order of an animal life cycle and (2) it is the time when fresh and smoked meats are prepared for the cold months.
Tradition throughout Switzerland (and most of Europe ), the Metzgete is a favourite season of many. Usually, the freshly prepared meats are served on a large platter (slaughter plate) where the customer can select and dine to his hearts content. The most popular types of meats available during the Metzgete are the blood wurst and liverwurst. Experienced butchers who possess a deep understanding of the tradition prepare these „sausages“. In addition, a slaughter plate may also contain Bratwurst, cutlets and ribs. Tradition states that side dishes such as sauerkraut, potatoes, elbow macaroni and cooked apples are served along with a slaughter plate.
Fresh from the Liver
Liverwurst is prepared from the liver of slaughtered swine on the same day as it is served. Contrary to it’s name, however, there is only a small amount of liver in liverwurst. Two thirds of the sausage base is made up of pork and beef. The other main ingredients are onions, cabbage, bouillon and pork grease. To prepare liverwurst, the meat and the cabbage are cooked while the liver is cooked in boiling water (blanched) for a short period of time. These ingredients are then ground into a smooth creamy substance. Spices and Herbs are then added to the creamy mixture along with sautéed onions and the bouillon. Now the complete mixture can be piped into the tubing. The raw sausage is boiled for 20 minutes at 75degrees Celsius and then immediately cooled in water. Voila – the Liverwurst is ready!!!
Delicacies made of Red Gold
Where liverwurst only contains a small amount of liver, the main ingredient in blood wurst is just as the name describes. Pork grease and onions are also part of this Metzgete speciality. To prepare blood wurst, the butcher mixes the blood with warm milk and adds onions which have been prepared with the pork grease and cooked for a few hours. Spices and herbs are added. The filled sausages are then boiled for 40 minutes at 80 degrees Celsius and then immediately cooled in cold water. Now the blood wurst will have the proper consistency.
Blut und Leberwurst
1st Method
Add 250ml (1 cup) water and 1 tbsp. oil in a large frying pan, place sausages in pan.Bring to a boil on medium heat until the water has evaporated. Fry sausages for about 20 minutes.
2nd Method
Place sausages in a pan, cover with water, bring slowly to a boil, then omit heat, cover with a lid. Then roast some sliced, floured onions until they are brown, douse with a 1⁄4 cup of water, season to taste, cook sauce for five minutes and then pour the sauce over the sausages, which you transferred before on a large plate.
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In the Jurassic region of Switzerland the COCHONAILLE is very well known and traditionally consists of nine courses, here explained on the way it is done in AJOIE.
Totché
A salty cream pie ‘Nidlechueche’
Gelée de ménage
A kind of terrine made with gelatine (Sulzli),this is eaten with bread and mustard
Bouillon
A really good soup, but very greasy, eaten with toasted bread
Boudin à la crème
Special blood wurst, from the Ajoie region, it is a bit creamier than the one in the German part of CH
Bouilli
Braised PORK (From the neck), served with beetroot and lukewarm carrot salad
Grillade
In Ajoie, the Atriaux, replace the liver sausage and are accompanied by a smoked pork bratwurst as well as in pork suet fried Roesti
Choucroute garnie
Sauerkraut with boiled potatoes, cooked bacon, cooked sausages and Schüfeli( a salted pork speciality)
Rôti
Tender pork roast with mashed potoatoes
Striflate
This are best described as a kind of Crepes, the dough is slowly put through a funnel into hot oil and then deep fried, in the Seeland and Emmental this is also known as ‘Strübli’. As the Striflate needs a lot of time to be prepared to perfection they are now often replaced with a crème brulée.
Of course a menu like this asks for a good digestive after having eaten it, the Jura specialty DAMASSINE is just THE right schnapps for this purpose, its made of a tiny species of plum that only grow locally and has a distinctive flavour. Of course a Wiliamine or Abricotine will do the trick as well:-)
©sylv08
and yu can get it here http://www.lakeland-whisky.ch/de/page/id/1 as well, and yes I am a tad biased coz this distillers is in a neighboured village,but i can really recommend them and yes their lakeland whisky is also a treat!! believe it or not,it is so good that it is usually sold out very quicklly and it's really good....can't compete of course with a product from Islay or so )
But, Switzerland is a great place for artisanal eaux-de-vie, the only place better is Alsace!
Tom
My grandmother always made Cumbrian damson jam - she should have branched out and started her own distillery....!