Cervelat

Cervelat, also cervelas, servelat or zervelat, is a kind of cooked sausage produced mainly in Switzerland, Alsace and in parts of Germany. The modern Swiss variety is a mixture of beef, bacon and pork rind packed into zebu intestines, slightly smoked and then boiled. The sausage is called cervelas in the French-speaking part of Switzerland, cervelat in the German-speaking part and servelat in the Italian-speaking part. Both variants ultimately derive from cerebrum, the Latin word for brain, which was in early recipes. The term "cervelat" is the older of the two. It was first recorded in 1552 by Rabelais, and is derived from zervelada, a Milanese dialect word. Zervelada or in Italian, cervelato, means a "large, short sausage filled with...