La longeole: a supreme sausage

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The people of Geneva love their longeole – the most packed and substantial of all Swiss sausages. It is made with gelatinous pork and flavoured with a spice mixture containing fennel seeds. This monumental sausage must be simmered for three hours before being served – traditionally with boiled potatoes and lentils. It is especially popular during the colder months – and is of course an essential feature of Geneva's famous Escalade festivities, when the aroma of Geneva longeole wafts up from every street corner.


  • 1
    Tony Mueller

    Congratulations to your XX Mas / New Year Invitation!! with the "fine Neuenburger Saucisons" ja that what we like very much too @ home...

    Saturday, Dec 22, 2012 4:03 PM

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