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.]

cervelat

(ˈsɜːvəˌlæt; -ˌlɑː)
n
(Cookery) a smoked sausage made from pork and beef
[C17: via obsolete French from Italian cervellata]
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References in periodicals archive ?
I have enough to be able to afford a Cervelat (type of sausage) for the next 25 years," he grins his cheeky smile.
Cervelat is a smoked sausage made from which type of meat?
The diverse product range includes dry sausages, such as coated and air dried salamis and cervelat, and Westphalian hams, block form smoked or air dried.
But the unsung proletarian hero of Swiss food is a sausage called Cervelat or colloquially Servela in German Switzerland (Romandie: cervelas).
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.