Cooked ... I cook it for 30 minutes in just simmering water, this site suggests cooking for 45 - 50 minutes at 75°C using a thermometer to monitor the temperature. Much more on the subject on the Charcuterie Vaudoise site.

Yeah. Grow to love it.

Never! Dark chocolate digestives in strong tea is the way to go.

Actually, this is the only thing that the Aussies pip us at. Theirs is called a Tim Tam and it's designed from the ground up for this. And it's nicer than a penguin. http://en.wikipedia.org/wiki/Tim_Tam_Slam

I did that and even at 70deg they exploded Looked like fleece socks inside out.

I still ate them, though.

Yep, somebody has to love it:



Ps. St Agur is French.

Yep, I love it too!

vital biscuits...they're so good...

OH, but if you only are at boiling it, you are still in saucisson infancy!!!
1. take saucisson vaudois (not the saucisson aux choux, that is important), pierce with fork in a few spots.
2. roll it in a double page of newspaper
3. roll it in foil, close well.
4. light the bbq. Or, heat oven at 220.
5. lay the saucisson in the coals... or simply, in the oven. 15 min per part, flip half way when it "sings" (you will hear the fat sizzle).
6. open, cut in rounds, eat with salad and potatoes. yummy.

Why? the newspaper absorbs the fat, and the taste is not diluted by the water.

oooh....where do i start...

- fondue
- raclette
- gruyere

- ovomaltine crunchy cream. i never thought i would say that, but this thing tastes better than nutella!!!
- ovomaltine crunchy biscuits

- roesti

- bretzel from bretzel koenig

- zopf from our local shell gas station

- moeven pick ice cream

i wonder how long it will take me till i come back with more!

Has to be Starbucks chai lattes, cannot walk by without going in and getting one!! Good job I don't have a SB on my door step and I get them made 'skinny'!!

Yummmmmmmmmm.......!!!!!!

You simmer it gently in water at 70 degrees C for 40 minutes. Very tasty if you can overcome your eyesight.

Maybe you need to pierce the skin with a few very small holes, as we used to do with British sausages. Just stab them with a small sharp fork.

Thanks Lilith for the tip on BBQ for the Vaudoise!

And yes Saint Agur is French, but they sell it in Coop. Beats Appenzeller Käse any day!


And nobody has mentioned Blütwurst... but I am not too keen on the cousin Leberwürst after I saw it being made on a TV programme!

Ovomaltine crunchy spread, wasabi nuts and above all - most types of bread including walnut, mixed vegetable, sauerteig...

1. Butterbretzel

2. Pralines

Macarons from Ladurée, rose-flavoured in particular (not Swiss but not available in Toronto)

Roesti in the mountains.

Olives- I never liked them until a friend introduced me to some black Spanish olives sold in Globus. Now I can't get enough!

Any meat with sauce aux morilles, not sure what it is in English-morels? But a heavenly mushroom sauce.

Okay, only one Swiss thing but they are all things I started eating here...

I used to love it too, before manor walnut bread broke my tooth in half, there was a shell. And it will have to be an implant. Bastid bread.

Where to start....

Rosti
Capuns
Alplermacaroni und apfelmus
walnut bread
Ovo
Ovo biscuits
birchermuesli
Cheese fondue
Chinoise fondue
Raclette cheese and pickled onions
Aromat on swiss bread

ooohh

I love Switzerland

Meringue with Double Gruyere Cream
Rosti
Raclette
Fondue
Zopf with butter and honey or Quince jelly

I miss the foods of Swizterland

We are leaving Switzerland soon and I know I will miss the Migros Selection Fondue with Truffles! That is divinnnnne!

Oh and the chocolates from the artisan chocolatier, Tristan, and the petite Calvins from Rohr.

And I have recently discovered Sirocco tea. Crazily expensive, but I'm worth a treat once in a while!

wine, cheese, chocolate and bread

While pralines are very good here, the best by far are those to be had in Belgium (as is also the case with beer).

Tom