All tagged cervelat

Cervelat

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. Or a similar mixture of the sort. According to the Kulinarisches Erbe, the name probably comes from the Latin cerebellum (which later becomes cervelle in French or cervello in Italian), as historically it contained pork brains.

Who cares what's in it, it's delicious!