Dish

Longeole

Longeole Sausage

Longeole is a popular sausage in Switzerland and is often served with rye bread and mustard. It is typically made from pork, but can also be made from beef or a combination of the two. The sausage is seasoned with a blend of spices, including cumin, coriander, and garlic, and is then smoked to give it its distinctive flavor. It is usually served hot and can be grilled, boiled, or fried.

European cuisine› Alpine cuisine› Swiss cuisine

Sausage

Origins and history

Longeole has been a popular food in the Valais region of Switzerland for centuries. It was originally made from leftover pork and was sold by street vendors. Today, it is a staple of Swiss cuisine and is enjoyed throughout the country.

Dietary considerations

Longeole is not suitable for vegetarians or vegans as it contains pork. It may also contain gluten and dairy, depending on the recipe.

Variations

There are many variations of Longeole, including the Luganega, which is a type of sausage from the Lombardy region of Italy. Other variations include the Saucisse Vaudoise, which is a sausage from the Vaud region of Switzerland, and the Saucisse de Morteau, which is a sausage from the Franche-Comté region of France.

Presentation and garnishing

Longeole is typically served on a plate with a side of rye bread and mustard. It can be garnished with parsley or chives for added flavor.

Tips & Tricks

To cook Longeole, it is best to boil them in water for 10-15 minutes. They can also be grilled or fried, but boiling is the traditional method of preparation.