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Traditional, simple, good: barbecued sausages

A good barbecued sausage must be two things: crispy, and sizzling hot. But which types of sausage can be barbecued, and what are commonly-made mistakes? We have some tips and information so you can enjoy the perfect sausage.

The best sausages for barbecuing

Cervelat
Our «national sausage» is a short, thick cooked sausage, made mainly from beef and bacon. Klöpfer, Stumpen, Proletenfilet... its names are just as diverse as the ways in which it is prepared: raw, boiled, roasted, grilled, in sausage salad, as goulash, wrapped in or stuffed with cheese and bacon. Each Swiss household consumes around 40 cervelats a year.

Tips for the perfect grilled sausage

Simply turn them over? Not quite. For turning, always use the barbecue tongs rather than a fork, as otherwise fat can drip into the embers and cause ash to rise – that spoils the sausage. We tell you here what else you need to bear in mind.
When should the sausage go on the barbecue?
Sausage is best cooked on a constant heat. So wait until the gas grill is hot or the coals are glowing and a white layer of ash has formed on them. If the bratwurst goes on the barbecue before the gas grill is hot, it loses juice as it warms and dries out. If it lands on the charcoal grill when the fire is blazing, it will burn.
What is the right distance between grill and heat source?
If the sausage sometimes becomes too crisp, it is probably too near the heat. Make sure that the distance between the heat source and the grill is about a hand’s breadth. That way, the sausage will not dry out or burn at all.
How to turn your round foods on the grill
Simply turn them over? Not quite. For turning, always use the barbecue tongs rather than a fork, as otherwise fat can drip into the embers and cause ash to rise – that spoils the sausage.

More things to know about barbecuing: Meat | Fish and seafood | Sausage | Cooking times | Drinks