cervelat

Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally.

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In the United States it might be difficult to find a real cervelat, but if not substitute thinly sliced mortadella or another cold meat cut into squares as in the cheese, below.

In Switzerland, it is typically mildly seasoned with mustard, garlic, and selected herbs and spices, while the German variety of cervelat is prepared with a combination of pork, beef, and bacon.

The traditional Swiss cervela is made of coarsely equal parts of chopped pork, pork fat, beef, ice, and bacon recipes. Ice is used as a component to help bind the ingredients with herbs, spices, curing salt, and other cutter additives.

Mexican chorizo is generally a fresh sausage and is usually cooked like ground meat or other sausage links. Spanish chorizo, on the other hand, is a dried cured sausage with a completely different texture.

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How do you pronounce 'quinoa'? While commonly mispronounced as 'keen-oh-ah', quinoa's pronunciation in English is actually 'KEEN-wah', according to the Oxford English Dictionary. The incorrect pronunciation is often attributed to the spelling of this word, which was derived from Spanish.

Description. This delightful salami offers a light and buttery taste with hints of garlic, paprika, and a pinch of black pepper.

Cervela is a short and relatively mild smoked sausage. The main ingredients are beef, bacon, and pork. The sausages have simple recipes, either eaten raw or cooked: grilled, boiled, or fried. Uncooked Cervelas are served in a salad or with mustard and bread.

Cervelat is technically already cooked, so it can be used right out of the package. Often it is the base of Wurstsalat (a 'salad' of cold sausage with a creamy sauce, often containing cheese and sometimes pickles or tomatoes), or eaten alone as a snack.

Cervelat is technically already cooked, so it can be used right out of the package. Often it is the base of Wurstsalat (a 'salad' of cold sausage with a creamy sauce, often containing cheese and sometimes pickles or tomatoes), or eaten alone as a snack.