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Schüblig

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A cooked schüblig
Schüblig
Nutritional value per one piece
Energy315[1] kcal (1,320 kJ)
27 g [1]
13 g [1]
Vitamins and minerals
†Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3]

Schüblig are various heavily smoked sausages made throughout the German-speaking part of Switzerland as well as the Black Forest and Lake Constance areas of southern Germany. Made of pork[4] or beef, some schüblig are classified as dry sausage, while others are cooked smoked sausage. In Eastern Switzerland, Häsch Schüblig i de Ore? (have you got schüblig in your ears?) is a common saying when someone misunderstands and can't make out what is being said.[5]

Schüblig is available in most Swiss cities.[6]

See also

References

  1. ^ a b c "Calories in Sausage Schüblig". Myfitnesspal.com. Retrieved 16 April 2015.
  2. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  3. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  4. ^ Berlitz: Switzerland Pocket Guide. Berlitz Pocket Guides. APA. 2012. p. 183. ISBN 978-1-78004-813-0.
  5. ^ "St. Gallen: History & Tradition". Swisscommunity.org. Retrieved 16 April 2015.
  6. ^ Fodor's Switzerland. Full-color Travel Guide. Fodor's Travel Publications. 2015. ISBN 978-1-101-87872-9. {{cite book}}: |work= ignored (help)
  • Media related to Schüblig at Wikimedia Commons
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