St.Gallen Bratwurst
A culinary tradition
The St.Gallen bratwurst is much more than just a sausage – it’s culture and tradition. The «culinary pride of St.Gallen» was first grilled over a fire way back in the Middle Ages, in around 1438. What makes this delicate sausage with its crispy brown coat so special? It is made mainly from veal, to which bacon, various spices and fresh milk are added. So now we know the ingredients. But it's how they're put together that really makes this sausage so special. Each butcher has their own secret recipe. Don’t bother asking – they won’t share it with you! You can’t find a veal bratwurst quite like this anywhere else in Switzerland. The taste is truly unique.
Taste the local delicacy
The people of St.Gallen love St.Gallen bratwurst. So, if you want the full local experience, trying this tasty sausage is an absolute must. You'll find it on offer everywhere, from Gault Millau restaurants to the bistro around the corner. Have a «Bürli» (a local bread) and a St.Gallen beer to go with it. It also tastes great with «Rösti», the national dish, in an onion sauce. Just remember: no mustard! The au-thentic «sacred» sausage of St.Gallen is eaten without this particular condiment. There are four types of St.Gallen bratwurst:
A seminar all about the sausage
Bratwurst tasting
The St.Gallen bratwurst is one of Eastern Switzerland’s most famous delicacies! The recipe for the sausage was first recorded in writing as early as 1438. But what do we actually know about this piece of our culinary cultural heritage? What are the ingredients for the sausage and why is it eaten without mustard? And the ultimate question: who makes the best St.Gallen bratwurst? Discover the St.Gallen bratwurst!
Ready for a delicious bratwurst?
Book your bratwurst tasting now or explore the other tempting experiences. Make great memories with a vineyard visit, a culinary hike, or a picnic. You’re in for an unforgettable experience whatever you choose.
