Cervelat - 7 cooking recipes

It is made from mixed cuts of pork, beef/veal, rabbit and horse meat. Cervelat consists almost entirely of natural meat, the rest is pepper grains with exotic spices, cardamom and nutmeg. The contents of cervelat are usually wrapped in bovine intestines. This condition, when fulfilled, brings cervelat to the state of ideal. The exact origin of the name has Latin roots, which left a mark in German, French and Italian - the official languages ​​of Switzerland. Servelat in semantic translation sounds like “sausage with meat.” In the mountainous Alpine country, this product has been produced, eaten and known for more than a hundred years. From there, in turn, came the first recipes with cervelat. It acquired such a high status in the eyes of the Swiss that it became a recognized national treasure. Dishes with cervelat can be anything you want. Cervelat is usually used in salads, but there are better ways to use it as an ingredient. Cervelat goes well with vegetables and cheeses, which gives the cook a lot of room for ideas. Knowing how to prepare cervelat is one thing, because the cooking technology is very demanding. But, if you learn how to make it efficiently, you can safely consider yourself a master who has mastered the art of cooking sausages.