Cervelat, also cervelas, servelat or zervelat, is a kind of cooked sausage produced mainly in Switzerland, Alsace and in parts of Germany. The modern Swiss variety is a mixture of beef, bacon and pork rind packed into zebu intestines, slightly smoked and then boiled.
The sausage is called cervelas in the French-speaking part of Switzerland, Cervelat in the German-speaking part, servelat in the Italian-speaking part, while in Basel it is commonly ...
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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 modern Swiss variety is a mixture of beef, bacon and pork rind packed into zebu intestines, slightly smoked and then boiled.
The sausage is called cervelas in the French-speaking part of Switzerland, Cervelat in the German-speaking part, servelat in the Italian-speaking part, while in Basel it is commonly called Klöpfer. Both variants ultimately derive from cerebrum, the Latin word for brain, which was in early recipes. 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, means a "large, short sausage filled with meat and pork brains."
The modern recipe, which does not include brains, arose towards the end of the 19th century in Basel, as reworking of the traditional recipe. The taste might be somewhat alikened to that...
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