Metzgerei Schmid, St Gallen

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metzgerei schmid st gallen

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metzgerei schmid st gallen

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metzgerei schmid st gallen

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metzgerei schmid st gallen

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metzgerei schmid st gallen

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olma sausage st gallen

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olma sausage st gallen

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ST. GALLEN | Metzgerei Schmid is a butcher that’s been around for over 100 years that has a reputation for selling high quality meat, in particular sausages. They work on building close relationships with local suppliers in order to ensure the quality of their meat, which is sourced from from selected farms in Appenzellerland and the canton of St. Gallen.

One of the most popular items sold by Metzgerei Schmid is the Olma sausage/bratwurst. This unique white sausage was invented in the early 1400s, and was patented as the Olma sausage in 1838. Olma being an acronym for the German translation of the Swiss fair for Agriculture and Dairy Farming. To be an Olma sausage, the sausage must be produced in St. Gallen, or a few other limited areas where it was historically produced. The sausage is made using veal, pork, fresh milk, skim milk powder, and a mixture of spices. It’s then boiled and able to be eaten cold or grilled.

Metzgerei Schmid sell grilled sausages daily from 8:00am in both their main store at St. Jakob-Strasse 48 and at their take out window at Platform 1 of St. Gallen’s train station. The he best way to eat it is grilled, served simply with traditional bürli roll. The milk sugars caramelise when grilled which give the surprisingly lean sausage a wonderfully flavoured crust. And whatever you do, do not ask for mustard. It’s simply not the done thing in St Gallen.

Metzgerei Schmid

St. Jakob-Strasse 48
St. Gallen
St. Gallen 9000
Switzerland

Telephone: +417 1244 8175
E-mail: [email protected]
Website

Open
Mon – Thu: 7:00am to 12:30pm; 3:00pm to 6:30pm
Fri: 7:00am to 12:30pm; 2:00pm to 6:30pm
Sat: 7:00am to 4:00pm

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Paul
Paul
Paul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences. Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent. Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or may not actually be about beer.

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