The delicious sausage is available all year round in three varieties: as a grilled sausage, a boiled sausage and a raw sausage.
The delicious sausage is available all year round in three varieties: as a grilled sausage, a boiled sausage and a raw sausage.
The launch of the Zug cherry sausage went off with a bang. It made it into the national and even international press. The general reaction to these very special sausages was: cherries in a sausage? That seems like it would take some getting used to.
The Zug cherry sausage was “invented” in 2009 as part of a unique and extremely successful “cherry revival” organised by the Zuger Chriesi interest group. The group campaigned for a revival of the region’s cherry culture. The Zug cherry sausage has become as much a part of the canton as the famous Kirschtorte and has many loyal fans. The element of sweetness that the cherries add makes the sausage a very special treat.
The Zug cherry sausage is made by Metzgerei Rogenmoser in Baar. It's available all year round in three varieties: as a grilled sausage, a boiled sausage and a raw sausage. In addition to dried cherries from
Enikerhof in Hünenberg, the product contains pork and beef (also from breeders in Hünenberg), as well as fine spices and salt.
As part of the big folk festival held in Zug at the end of June to mark the start of the cherry season, the Zug cherry sausage makes a grand entrance. This is when the legendary ladder race takes place and everyone is talking about the cherry sausage.
Every Saturday, you can try freshly grilled Zug cherry sausage at Metzg-erei Rogenmoser in Baar.
Text: Sabine Windlin