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The Swiss sometimes seem obsessed with their sausages. Especially in autumn, when many restaurants serve Metzgete. This prosaic term actually means slaughter. This reflects an ancient seasonal custom to slaughter non-essential animals, before the winter set in. Blood and liver couldn’t be conserved and were turned into sausages to be eaten right away. Today the sausages are still as fresh and typically served with sweet apple slices or sauerkraut. Restaurants usually offer it only for a few days with sausages and meat from the butcher of their choice. Two in Zurich that are serving it now: Gartenhof: 19-23 Oct and Köchlistube: 27-29 Oct.
Ron Orp’s Mail Zurich / Expatica