Make Your Own Swiss Sausage


Making your own sausage at home is not so difficult as it sounds. Here’s all you need to a successful homemade sausage recipe:

1 lb. 4 oz. salt
Black pepper, mix with salt        
1-1/2 tablespoon of Cinnamon
1 tablespoon allspice
1-1/2 teaspoon nutmeg
2 tablespoons garlic salt
2-1/2 tablespoons sugar
1 gallon burgundy wine
50 lbs meat, 70% pork, 30% beef, or 100% pork if they are lean butts.

Special equipment needed:

Meat grinder with coarse and fine dies
Sausage stuffer
Wooden rack to hang the sausage to dry


1.Slice your meat  and fat into chunks

2.Mix all the spices

3.Add the sugar and salt and mix again

4.Freeze meat at least 30mins.

5.After your sausage mixture has chilled grind the fat and gristly meat

6.Grind the lean meat through a ½” plate

7.Bring out your sausage stuffer, which should have been refrigerated. Run warm water through your sausage casings.

8.Slip the casing unto the stuffing tube

9.Stuff the meat into the stuffer

10.After you have finished stuffing, you may create links of your own

11.Hang your sausages to the wooden rack to dry

For an authentic Swiss/European sausage experience, dine with us at Old Swiss Inn!



Old Swiss Inn Caters!


We bet you enjoyed our famous Fondue, Raclette Nights and other Swiss favorites! How about we serve all of these in your own place?

Yes! Old Swiss Inn caters, from small parties to 1,000-person events. We don’t only serve food, we also take care of the music, flowers, decoration, and giveaways.

We make any event even more special with our accredited events venues all over the metro. Book now at Old Swiss Inn Catering service!

For the complete details about our catering, click here.

A Premium Swig for the Best Dads

Don Papa Rum_Father's Day


Old Swiss Inn partners with Don Papa Rum this Father’s Day, June 21, Sunday! Dine with us and all fathers receive a shot of Don Papa’s premium rum. Made in small batches, this premium rum is distilled in the foothills of Mount Kanlaon, Negros. Made from the finest Negros sugar cane and aged in oak barrels for 7 years.

For the story of Don Papa Rum, click here