cervelaat

Cervelaat is a cured sausage common in Central European charcuterie, with the Dutch spelling cervelaat and closely related to the Swiss cervelat and the French cervelas. It is typically made from ground pork, sometimes combined with beef or veal, and contains fat to create a firm, smooth texture. The meat mixture is seasoned with a blend of spices such as coriander, black pepper, allspice, nutmeg, and garlic, and it is cured and often smoked before being formed into links or sold as sliced deli products.

Regional traditions shape its diversity. In Switzerland, cervelat (cervelatwurst) is a traditional staple, produced in several regional variants and commonly eaten cold in slices or lightly grilled. In Dutch-speaking areas, cervelaat refers to a readily available street- and deli-sausage that is widely used in sandwiches and as a snack, frequently sold pre-sliced for bread or rolls. Similar sausages appear in other parts of Central Europe under cognate names.

Culinary use varies by region. It can be eaten cold as part of a charcuterie selection, sliced for sandwiches, or warmed briefly in dishes. Because it is cured, cervelaat is typically ready to eat without additional cooking, though some preparations grill or fry slices for extra flavor. Its versatility and mild, smoky taste make it a common product in many European kitchens and delis.