Cervelat, also spelled cervelas, servelat or zervelat, is a type of cooked sausage produced mainly in Switzerland and in parts of Germany. In its modern Swiss variety, it consists of a mixture of beef, bacon and pork rind that is packed into zebu intestines, slightly smoked and then boiled.
The sausage is called cervelas in the French-speaking part of Switzerland and cervelat in the German-speaking part. Both variants ultimately derive from cereb...
more
Cervelat, also spelled cervelas, servelat or zervelat, is a type of cooked sausage produced mainly in Switzerland and in parts of Germany. In its modern Swiss variety, it consists of a mixture of beef, bacon and pork rind that is packed into zebu intestines, slightly smoked and then boiled.
The sausage is called cervelas in the French-speaking part of Switzerland and cervelat in the German-speaking part. Both variants ultimately derive from cerebrum, the Latin word for brain, in reference to the brain that used to be part of the recipe. The term "Cervelat" is the older of the two. It was first recorded in 1552 by Rabelais, and is derived from zervelada, a Milanese dialect word.
Zervelada or, in Italian, cervelato, referred to a "large, short sausage filled with meat and pork brains". The contemporary recipe is derived from a late nineteenth-century reworking of the traditional recipe that was invented in Basel.
Swiss cervelats are made of roughly equal parts of beef, pork, bacon, pork...
less
