or Boutefas - Vaudois Sausages
name of these robust country sausages comes from the patois for
"Boute La Faim," or "end to hunger."
vaudois consider these bulbous shaped sausages so distinctive that
in September 2000 the cantonal charcuterie association asked the
Swiss government to grand them an l'appellation d'origine contrôlée
(AOC) for the term Boutefas. These "names of controlled
origin" prevent products produced outside the region from using
the same name, as is most famously the case with wines which cannot
be labled "Bordeaux" or "Bourgogne" if they
do not come from those regions of France.
The Charcuteur's application states that this vaudois sausage has
been known in the region since 1634, initially under the term "bourrifas
" and later " Boutefas " and defines it as a large
sausage closed with a single string. (un gros saucisson fermé
par une seule ficel). Connoisseurs say the plump shape keeps the
sausage inside moister is the case with Boutefas' thinner cousins.
all charcutier have chosen to use the appellation controlé
which restricts them to a certain formula.
can be eaten sliced cold or boiled. See
recipe for warm Boutefas.