Dish

Cervelat

Cervelat is a popular sausage in Switzerland and is often served as a snack or as part of a meal. It can be grilled, boiled, or fried, and is often served with bread and mustard. Cervelat is a versatile sausage that can be used in a variety of dishes, including stews, soups, and casseroles. It has a firm texture and a slightly smoky flavor that is popular with both adults and children.

European cuisine› Alpine cuisine› Swiss cuisine

Sausage

Origins and history

Cervelat originated in Switzerland in the 19th century and quickly became a popular food throughout the country. It is now considered a national dish and is often served at festivals and other celebrations. The name "cervelat" comes from the French word "cerveau," which means "brain," as the sausage was originally made from pork brains. However, modern cervelat sausages no longer contain this ingredient.

Dietary considerations

Cervelat is not suitable for vegetarians or those who do not eat pork or beef. It may also contain gluten and other allergens, so it is important to check the ingredients before consuming.

Variations

There are many variations of cervelat sausage, including those that are made with different types of meat or spices. Some cervelat sausages are also smoked, which gives them a stronger flavor. In addition, there are regional variations of cervelat sausage throughout Switzerland, each with its own unique flavor and texture.

Presentation and garnishing

Cervelat can be presented in a variety of ways, depending on the dish. It can be sliced and served on a platter with other meats and cheeses, or it can be served on a bun with mustard and other toppings. When grilling or frying cervelat, it is important to cook it slowly to ensure that it is cooked through without burning the outside.

Tips & Tricks

When cooking cervelat, it is important to use a meat thermometer to ensure that it is cooked to the proper temperature. It should be cooked to an internal temperature of 160°F (71°C) to ensure that it is safe to eat. Cervelat can also be stored in the refrigerator for up to a week, or in the freezer for up to three months.

Side-dishes

Cervelat is often served with bread and mustard, but can also be paired with other side dishes such as sauerkraut, potatoes, or vegetables. It is a popular ingredient in stews, soups, and casseroles, and can also be used in sandwiches and salads.

Drink pairings

Cervelat pairs well with a variety of drinks, including beer, wine, and soft drinks. In Switzerland, it is often served with a cold beer or a glass of white wine.