Talk:Schüblig

Raw

What is meant by this? That the sausage is eaten cold, or that it is actually not cooked in any way before consumption? Because I find the latter unlikely, pork is not really safe for raw consumption. 84.49.75.226 (talk) 11:48, 21 July 2014 (UTC)

Two points:

1. "Raw" is one of the German sausage classifications, see https://en.wikipedia.org/wiki/Sausage#Classifications . Note that "raw" means the sausage is not intended to be heated before consumption. (Same as with raw hams and bacons like prosciutto and guanciale, as well as things like pickled herring. None of these are heated before eating.)

2. Uncooked pork is perfectly safe (well, as safe as raw beef) as long as it is free of trichinosis. Certain methods of curing accomplish this (which is why we can eat prosciutto, salami, etc. safely without the pork ever being heated), or extremely careful animal husbandry combined with extremely careful inspection, as is done in Germany for mett, which is nothing more than pork tartare. (And it's delicious, by the way!!) — tooki (talk) 23:49, 31 August 2019 (UTC)

Actually a smoked sausage?

A bit of web searching—including a German Wikipedia article translation—seems to indicate that 'Schüblig/Schublig' generally refers to some Swiss varieties of smoked sausage. Though one forum/page did have nearly verbatim text to that of the present stub article, 'chicken-or-the-egg' and common (erroneous?) source questions arise. --Kevjonesin (talk) 20:18, 15 April 2015 (UTC)

Ah, the article with similar text was the same English summary of a page in German on a Swiss themed site used as a reference in the present stub.[1] Something has likely been lost in translation. --Kevjonesin (talk) 20:28, 15 April 2015 (UTC)

I added a cleanup hatnote to the article page. Hopefully someone more fluent than I in both German and sausages will eventually be able to address things. --Kevjonesin (talk) 20:47, 15 April 2015 (UTC)

A native just told me they're dry smoked, like salami, so not "raw." But I don't have a cite for it.Mzmadmike (talk) 01:55, 7 July 2017 (UTC)

I'm an American living in Switzerland who is fluent in German, too. My experience mirrors what the German wiki article (linked above) says: both dry-smoked ("raw") and hot-smoked schüblig exist. The raw ones are extremely heavily smoked, almost black, and have a coarseness similar to a salami milano, and are eaten much like a salami or landjäger, while the cooked ones are much larger and finely ground, sold in the cold case to be heated before eating. I've slightly cleaned up the article, which was much too focused on one solitary variety of schüblig. (P.S. salami are air dried but not smoked.) — tooki (talk) 23:52, 31 August 2019 (UTC)