As far as I know, it has been pre-cooked, but you should heat it up in hot water. Don't let the water boil, as then the sausage will burst. Very tasty when warm, never tried it cold but tend to think it would not be recommended.
Edit: Oops, just googled to be sure - it could well NOT be pre-cooked! "Sauccison" covers a broad variety of sausage, including chorizo - but many also use raw or slightly cured meat. It is recommended to let it "cook" gently in water for about 45 minutes... I must say, I would not have left it in that long, smelling it would drive me crazy and I would fish it out before then.
you need to make holes.... so it won't explode when boiled.
Usually it's written on the "label" if you have to boil it.
(that's now that you understand why you have to learn the local language... )
Yeah, it said 70 degrees for a half hour, I did, it still exploded. I love sausages, even the fleecy socky looking ones, so it's ok. It might have been the Vaudois saussise with cabagge, can I make holes in that one? The label never said anything about holes..
Cook it on a low simmer for about 45 mins.
Goes best with mashed potatoes and sauerkraut or any kind of buttery cabbage you like!
Don't forget to peel before eating too, otherwise it will be VERY chewy!!!
This user would like to thank Leni for this useful post:
I am glad many of the members are experimenting with the " new " foods here, some recipes which date back to the Romans.
Even for us, things can get a bit nervous when close to any of the Frontiers; " Where did it come from, really ? " It was common in previous years to be confronted with people in these areas, selling sausages of dubious origins and unspeakable manufacturing cleanliness out of small backpacks. And yes, when I was young, climbing, and hungry, I was tempted.
As a rule, cook any new or unknown sausage on low setting, in water for 30-40 minutes, even the ones from Neuchatel. No need to make holes in the casing. There are low, lidded pans here for that, known as Braters. We have a good one from RÖSLE, and it is used weekly.
Holes are easy to make, just break a toothpick in two pieces and put them in the saucisson, then cook it on a low simmer for about 40 minutes.
Some saucissons can be cooked in white wine too!
Excellent with papet vaudois (leek and potato hotpot, available ready-made in Migros and Coop; it's LOVELY).
You are going to look mad swiss if you do the toothpick thing