Cervelat
Switzerland's favourite sausage is a heady mix of beef, pork and pork rind, bacon and seasonings, stuffed with ice (to help binding) into oxen intestines, smoked and then boiled.
Who cares what's in it, it's delicious!
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
