Schüblig
St. Gallen, Switzerland
The Schüblig is a smoked, scalded pork sausage from Eastern Switzerland, a staple of everyday Swiss cuisine. A bit curved, with a dark reddish-brown skin and a good snap when you bite in. Scored crosswise before grilling or pan-frying, creating its characteristic split-open look. Simpler and heartier than the St. Galler Bratwurst: the everyday sausage, smoky and comforting.
History
The Schüblig has roots in the Germanic sausage-making traditions of Eastern Switzerland and is closely related to similar smoked sausages found across the German-speaking Alps. The name likely derives from 'schieben' (to push), referring to the stuffing process. While it never achieved the glamour or IGP protection of the St. Galler Bratwurst, the Schüblig has remained the people's sausage: found in every Metzgerei, served at Badi (public swimming pool) kiosks in summer, and eaten straight from the hand with bread and mustard. Unlike the St. Galler Bratwurst, mustard is absolutely welcome here.
Ingredients
Preparation
A medium-coarse mixture of pork and beef is seasoned, stuffed into natural casings, then scalded and cold-smoked over beechwood. Before cooking, the Schüblig is traditionally scored with crosswise cuts on one side, which open up during grilling or pan-frying to create its signature look. It can also be heated in simmering water.
Taste
Smoky, with a robust pork-beef flavor. Stronger than the delicate St. Galler Bratwurst: mustard and hearty sides belong here.
Texture
Medium-coarse grind with a firm, snappy bite from the smoked natural casing. The scored cuts create slightly crispy edges when grilled.
Pairings
Rituals & Traditions
Score before grilling
Always score the Schüblig with crosswise cuts on one side before grilling. The cuts open up and create crispy edges. Skipping this step is a sign of a lazy cook.
The Badi sausage
In summer, the Schüblig reigns supreme at Badi (public swimming pool) kiosks across Eastern Switzerland. Eaten standing in flip-flops, still slightly damp from the pool, with bread and mustard. This is the taste of Swiss summer childhood.
Mustard welcome
Unlike the St. Galler Bratwurst where mustard is forbidden, the Schüblig actively invites it. Its smoky, robust flavor stands up perfectly to a good dollop of grainy Swiss mustard.
Recipes
Classic Grilled Schüblig
Schüblig
The simplest and best way to enjoy a Schüblig: scored, grilled until the cuts open and the skin crisps, served with bread and mustard.
Schüblig Lentil Stew
Schüblig
A hearty Swiss winter stew: green lentils simmered with vegetables and sliced Schüblig, finished with a splash of vinegar.
Schüblig with Rösti
Schüblig
The ultimate Swiss comfort meal: crispy golden Rösti topped with sliced pan-fried Schüblig and a fried egg.
On the Map
Where to Buy
Bratwurst & Bowls (Gemperli)
St. Gallen, Switzerland
St. Gallen's most iconic sausage spot, reinvented. The legendary Gemperli stand on Schmiedgasse has been grilling since the 1940s, now rebranded as Bratwurst & Bowls with an expanded menu of bowls, burgers, and currywurst alongside the classic Bratwurst and Schüblig mit Bürli. Dine-in, takeaway, and delivery available.
Rietmann Traiteur
St. Gallen, Switzerland
One of the last traditional Metzgereien in St. Gallen's inner city. Rietmann serves OLMA Bratwurst and OLMA Schüblig with Bürli from their takeaway window on Marktgasse, a classic no-frills sausage experience steps from the Marktplatz.
Suttero Fabrikladen (Ernst Sutter AG)
St. Gallen, Switzerland
The factory outlet of Switzerland's largest Bratwurst and Schüblig producer. Ernst Sutter AG's Fabrikladen in St. Gallen-Winkeln sells their famous Gallus-Schüblig and OLMA Bratwurst at factory prices, with a grill stand on-site serving freshly grilled sausages weekdays until 13:30.