Skip to main content

Posts

Showing posts from October, 2018

Meet Cervelat, the typical Swiss Sausage

If there is one thing that can't be missing at a Swiss style cookout - also called Brötle - it's a few Cervelats. This typical Swiss sausage also called Chlöpfer ("banger" or "burster") stars at cookouts, school trips, barbecue evenings and even in salads. It is made of pork and beef and has a very unique pink color that sets it off against most other sausages available in Switzerland.

The most common way to prepare a Cervelat is to roast it with a stick over the fire. To prevent it from bursting open uncontrollably, most people cut the sausage before roasting it. Typically you cut a cross into both ends of the Cervelat which gives it it's famous appearance (see picture above).

Cervelat can also be eaten "raw" with bread or in a salad. It's a precooked sausage so no worries there!

Have you tried Cervelat? Did you like it? What's the best way to prepare it in your opinion? Please share in the comments!



© 2018 IRENE WYRSCH "A HUMO…