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Cervelat

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Cervelat, also cervelas, servelat or zervelat, is a kind of cooked sausage produced mainly in Switzerland, Alsace and in parts of Germany. The sausage is called cervelas in the French-speaking part of Switzerland, cervelat in the German-speaking part and servelat in the Italian-speaking part. The modern Swiss variety is a mixture of beef, bacon and pork rind packed into zebu intestines, slightly smoked and then boiled.

Swiss cervelats are made of roughly equal parts of beef, pork, bacon, pork rind and ice, which helps bind the ingredients, along with spices, curing salt and cutter additives. The ingredients are finely minced in a cutter, packed into cow intestines, smoked for an hour and then cooked by boiling for a short time. Processed and packaged varieties sold in Swiss supermarkets also contain nitrites and antioxidants.

Cervelats are prepared and eaten cooked, boiled, grilled or fried. They are also served cold, either in a salad or with bread and mustard.

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References

Cervelat, en.wikipedia.org

What Is Cervelat?, www.wisegeek.com

Cervelat / Saveloy, www.theworldwidegourmet.com