coarsely-ground sausage with 9th century herbs

The ancient Romans already made sausage made of coarsely-ground meat. At the time it was stuffed into animal stomachs rather than intestines. We acquire the sausage from the local butcher “Metzgerei Knoll”. It is specifically made for Campus Galli without flavour enhancers and nitrite curing salt. That’s why it is not as red as modern sausages. The meat is locally produced coming from the neighbouring villages Vilsingen and Rohrdorf. Some of the herbs used for flavoring are listed in the St. Gall Plan.

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