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Geneva (Switzerland)
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Main course
Meat
Food Flavour DNA
Nutritional Values
470kcal
30gProtein
3gCarbs
40gFat
—Fibre
200 gServing
* Per serving · 200 g. May vary.
Saucisson Vaudois
How to order / say it
Say it
Saucisson vaudois — [soh-see-SOHN voh-DWAH]
Order
I'd like the saucisson vaudois, please.
Locally
Je voudrais le saucisson vaudois, s'il vous plaît.
Say locally
Traditional smoked and cooked pork sausage.
Why try it?
This saucisson reflects Vaud’s rich meat curing tradition and is cherished by Genevans for its satisfying and robust flavors, often enjoyed in hearty meals.
How it tastes
The sausage offers a smoky aroma and a savory flavor, with a firm texture. It is typically served warm and can be accompanied by potatoes or in a stew.
Origin & History — first documented: 1850
Created in the western canton of Vaud in the 19th century, the sausage capitalized on the region's surplus pork and the favorable smoking conditions, becoming a traditional delight.
Recipe
Ingredients
- 🥩 300 g Pork meat
- 🥩 100 g Pork fat
- 🧄 10 g Garlic
- 🍷 50 ml White wine
- 🧂 5 g Salt
- 🧂 2 g Pepper
Method
- 1 Grind pork meat and fat, mix in spices and wine.
- 2 Stuff mixture into sausage casings.
- 3 Smoke sausages for several hours.
- 4 Cook before serving, often by simmering in water.
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