Swiss Pork Sausage with Cheese and Bacon
Today, i finally found the time to do a little recipe blogpost as i announced in the “about” section a while now.
I admit, it’s a bit of a cheap one, since i did not intentially cook this meal specifically for this blog, but i guess you have to start at some point, so here goes, the “Epic Schüblig”.
For those whom “Schüblig” sounds more like a weird IKEA Item or a Black Metal Band (also see “IKEA or Death“) – it is neither, but actually a swiss speciality brand of sausage which i find to be very tasty. It’s mainly made of pork and reminiscent of “Cervelat”, it’s more commonly known swiss speciality sausage brother. I also just found out that it even has an english Wikipedia page that i find quite amusing because of the mentioned figure of speech that was previously unknown to me.
But alas, i digress, so back to topic, back to the epic recipe!
- 1 quality Schüblig (preferrably Olma grade)
- 4-5 strips of bacon
- 1-2 pieces of Raclette cheese (any other cheese will do just fine, it’s just that raclette comes in nicely cut pieces)
- Butter or Oil to fry (optional)
The preparation is pretty easy.
- Cut the Schüblig in half lengthwise.
- Put the raclette cheese in between the two halves.
- Seal everything up nicely with some strips of bacon.
- Put into a frying pan on medium heat for about 10 minutes or until the cheese has started to melt and smells all nice and tasty.
- Turn around a few times during the process, so that the bacon gets nice and crispy but doesn’t totally burn.
Voilà, a simple but effective meal.
While it may seem very unhealthy at first sight, to eat such a fatty meal, in my case it is not as it is a perfect example for a carb-free diet – it is also called LCHF (low carb/hi fat) and is pretty big in Sweden. If you don’t believe me, read all about the science of LCHF on this blog – Science – it works, bitches.
Enjoy your meal!