cervelat


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cer·ve·lat

 (sĕr-və-lä′, -lät′)
n.
A sausage typically made of ground beef, pork, and various spices and usually salt-cured and smoked.
[Middle French, from Old Italian cervellata, cervellato, from Old Lombard zervelada, from zervel, brain (probably because early recipes for the sausage included pork brains), from Latin cerebellum, diminutive of cerebrum, brain; see ker- in Indo-European roots.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

cervelat

(ˈsɜːvəˌlæt; -ˌlɑː)
n
(Cookery) a smoked sausage made from pork and beef
[C17: via obsolete French from Italian cervellata]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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References in periodicals archive ?
Traditional Swiss favorites such as the mouthwatering 'fondue', cervelat, fish knusperli, basel brownies and apple tarts were served.
True Swissness revealed
Semidry sausages, such as summer sausage, cervelat, Lebanon Bologna, and Mettwurst are usually fermented at higher temperatures, 32.5-38.1[degrees]C, for more than 18 h to a final pH < 4.7.
Health and Safety Considerations of Fermented Sausages
I have enough to be able to afford a Cervelat (type of sausage) for the next 25 years," he grins his cheeky smile.
A life in silk
Cervelat is a smoked sausage made from which type of meat?
Teabreak Teasers
Formation of biogenic amines during the maturity process of raw meat products, for example of cervelat sausage.
Aminas biogenas y bacterias en salchichon tipo milano: efecto del tiempo de almacenamiento
But the unsung proletarian hero of Swiss food is a sausage called Cervelat or colloquially Servela in German Switzerland (Romandie: cervelas).The name of this plain sausage is a linguistic mystery, as in France a cervelas designates a sausage containing pig's brain (= cerveau, Latin cerebellum) which is not the case with its Swiss namesake, made of beef with a mixture of bacon rinds.
If in Zurich's sausage hierarchy the grilled veal sausage (Kalbsbratwurst) ranks at the top, the Cervelat is decidedly in the lowest class.
Since my mother considered Cervelat a vulgar sausage, she often sent me to a butcher in Zurich's centre to buy its more aristocratic cousin, the Schutzenwurst (rifleman's sausage), looking like a rotund bourgeois in comparison with its lean proletarian counterpart.
While Anglo-American people largely ignore the Swiss Cervelat sausage, it attained some popularity with Germans in the form of Schweizer Wurstsalat, consisting of Cervelat slices with onions at a salad dressing.
SALTY GENDARMES

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