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Widely considered as the national sausage of Switzerland, cervelat holds a special place in the hearts of many Swiss people. A homage to childhood and to simple times, this beautiful sausage is widely-loved in Switzerland and also finds its place in many pantries around the world. Cervelat, originally named after the Latin word for brain, cerebrum, was made with pork meat and pork brains. However, the modern recipe sees the brains removed for other parts of the pig, such as pork meat, bacon, and pork rind. Modern recipes also see beef added to the mix as well.
For many Swiss children in the past, cutting the ends of the sausage then roasting this over an open fire would see the sausage balloon like a butterfly. This tradition holds a special place in many people’s hearts. As this sausage is heavily smoked, one may consume this ‘raw’. However, if you’re looking to create your own traditions, one may consider using this beautiful sausage in a mac and cheese. Before you go running to your shed for your pitchforks and torches, think about this - a roux, infused with garlic and a dash of paprika. Introduce your milk slowly. Think about making mayonnaise. Don’t add too much at a time or the roux will lump up and your bechamel will, of course, become lumpy, too. Once you have a thick, smooth, velvet sauce, it’s time for the most important part - the cervelat. Oh, and the cheese. Cervelat needs a nice strong cheese. Use a blend of sharp cheddar, monterey jack, and grana padano. Add pasta and half a cup of pasta water. Check seasoning and adjust. Black pepper and salt are all that’s needed here.
The sausage comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Leftover cooked meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.