Cervelat

The Cervelat [ z̥ɛrʋe ˌ la ] (from the Italian cervellata, cerebellum from Latin, the diminutive of cerebrum, "brain" ) is a Swiss cooked sausages and different from the Saveloy known in Germany. The traditional distribution area of ​​Cervelat include regions of Germany, there is however known by other names.

Term

In some regions of Switzerland is the Cervelat as Cervelas (French-speaking Switzerland ), Zervela, phonetically Servela, known in Zurich in Basel as Klopfer or in St. Gallen as a cheroot.

While in the French speaking Switzerland the term is used Cervelas, the Swiss-German spelling Cervelat is older according to Le Robert Historique. For the first time this spelling appears in 1552 in Rabelais. It goes back to the Milanese dialect word zervelada and the resulting therefrom Italian cervelato. 160 million cervelats In Switzerland, produced annually, so the Swiss eats an average of 21 cervelats per year.

Composition and use

Originally it was a "large saucice courte remplie de chair et de cervelle de porc " ( short thick sausage, stuffed with meat and pig brain ), today's basic recipe goes back to that of the Basel from the late 19th century.

The sausage mixture consists of approximately equal parts beef, pork, back fat / rind and ground ice as well as spices, pickling salt and Kutterhilfsmittel. Today, no giblets are processed to Cervelat. The ingredients are chopped in the cutter, filled into natural casings (imported, mostly Brazilian Rinderdünndärme ), smoked for about one hour at 65 to 70 ° C first and then scalded at 75 ° C in a water bath or in the cooking cabinet.

The Cervelat is prepared in various ways, such as

• Grilled or fried ( in halves )
• As part of the salad sausage or sausage cheese salad ( " raw " )
• " Raw " with bread and mustard or mayonnaise (also known as " Forest Festival " or ugs " vo Fuscht ", ie of fist)
• Cut at the ends, put on a pointed branch and held over the hot coals
• Cut into slices and fried
• Incised longitudinally, stuffed with cheese and wrapped with bacon ( Workers' Cordon Bleu )
• Cut in pieces / slices and brown gravy ( Cervelat goulash )

Scarcity

From 1 April 2006 until the fall of 2012 were allowed to be imported due to an EU import ban, which was considered in the framework of bilateral agreements for Switzerland, no Brazilian beef intestines. However, the intestines used for the Cervelat of Zeburindern are more delicate and smaller in diameter than the European breeds, and have some properties that they previously made ​​indispensable in combination for the Cervelat:

• They are firm enough to be easy to pull off in the raw sausage (important eg for the Swiss sausage salad in the Cervelat an essential ingredient ).
• They are delicate enough that you can eat with them at the fried sausage (important for cervelats grilled at every festival and the fried cervelats the school trip )
• Pull yourself together and give slightly when frying the fried Cervelat as the typical form.

As supplies ran low and no replacement was found, who united all these qualities, threatened, according to media reports, the production of Cervelat during the year 2008, Off. As of August 2008, the supply was from imports from Argentina, Uruguay and Paraguay - secured - as a replacement for Brazilian beef intestines.

Others

Similar sausages

Under the terms Servela in Basel as Klopfer or in St. Gallen as a cheroot, and under the name of red sausage and sausage city can be the specialty can also be found in southern Germany, in the rest of Germany, this species is known as sausage sausage. In Allgaeu, Upper Swabia, the Upper Rhine and Vorarlberg called Cervelat Schübling.

The well-known in Switzerland sausage Schüblig (without n ), however, corresponds to the German bacon sausage ( Schübligziischtig / Schübeldonnschtig ).

In the Czech Republic the Cervelat a very similar sausage is made with the Špekáček for generations also. The origin of this sausage is indicated in the Czech Republic in 1891 ( Jubilee Exhibition in Prague).