Friday, July 24, 2009

Furor Sausagi: Schublig

I am a stingy person. As a student, I have limited resources, therefore I learned to be frugal. Yet I realized that every once in a while, I should give some of the luxurious things a try just for the sake of experience-- life is short, and I should make the most out of it. One way is to taste the food that I don't usually find in the everyday table.

Rummaging the Cold Cuts section of the supermarket, I find delight looking at sausages and cheeses so dearly priced and wondered how they taste like-- I wonder if I would taste gold with a bite of culatello. I decided to start with the less expensive sausages.

Schublig is a kind of sausage traditionally from Switzerland. It's either beef or pork (or both), cured and smoked to perfection. While the more popular way to cook this baby is grilling (like the way they cook it in Brazil! Brazil!), I prefer my sausages fried in olive oil.

It has become an instant favorite on the first bite: I love how the flavorful juice burst in my mouth. It is uniquely seasoned, and the smoky flavor is just memorable. I thought it would be perfect for salads as the flavor is strong and meaty, that's why I considered it an ingredient of a recipe I got from Foodie magazine, but slightly altered: Cold Pasta Salad with Honey-Lemon-Olive Oil Dressing.


3-4 C cooked pasta (I used varicolored fusilli on the photo)
2 C sausages, sliced thinly (I used Schublig)
1 pc celery stalk, sliced thinly
1/2 C hard cheese, cut into little cubes (cheddar/edam/parmesan)
1/2 C honey-lemon-olive oil dressing
salt and pepper to taste


juice of 1 lemon
1/2 C olive oil
1/2 tsp lemon zest
1/2 tsp salt
1/2 tsp pepper
1 tbsp honey

Toss all ingredients in a large bowl. Best served slightly chilled.


  1. Yum yum... Atta boy Teng! ... woohuhuhu... whooo amm I!...

  2. mukhang masarap to teng. fried ba ung schublig? & mag iiba kya lasa pag may basil?

  3. It really is delicious. Yes, fried yung schublig. I'm a huge basil fan, so wala akong problema kung idadagdag sa ingredients yun, but I advise that you use the dried one, tipong sprinkled lang ng konti for that subtle, herby flavor.