Where to get Cervelat
Comments
2009 Feb 28
Thanks for the tip, juzy, but when I asked about Servelat at Stolichni they showed me a firm, ready-to-eat heterogeneous sausage (like this: ukrprompostach.ua). This is the salami-style summer sausage that shares the name but is nothing like the Knackwurst-style Swiss Cervelat I'm looking for.
That said, they did have some excellent looking veal sausages (available in two sizes). I bought four small ones to take home. Haven't tried them yet but they smell deliciously smokey!
That said, they did have some excellent looking veal sausages (available in two sizes). I bought four small ones to take home. Haven't tried them yet but they smell deliciously smokey!
warby
Some web research alerted me to the fact that there is a mini-crisis in Switzerland regarding the casings for Cervelat. It seems that only casings from Brazilian cows are of high enough quality, but there is currently an import ban on Brazilian beef due to inadequate measures against BSE.
www.swissinfo.ch
www.swissinfo.ch
Incidentally, when these articles talk about Cervelat being eaten "raw," they really mean "cold, straight from the package." The sausages are cooked as part during manufacture, just like wieners.
The wikipedia entry is hilarious!
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Grilling cervelats over an open fire, with the ends cut open so that they expand like a butterfly's wings, is a childhood memory for nearly every Swiss person, and as a result, many Swiss are emotionally attached to the sausage.
A New York Times report noted that "the possible demise of cervelas visibly upset the Swiss, a normally even-tempered people"
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Haha! Right on. ;-)