saveloy

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Zervelatwurst (from Italian cervellata , from Latin cerebellum , the diminutive of cerebrum ' brain ' ; other sources derive the origin from the Latin cervus ' deer ' ), also Cervelat- , Servelatwurst or Safaladi (Austrian, outdated), cervelaatworst (Dutch) , is a cut-resistant raw sausage . The scalded sausage, called Cervelat in Switzerland, differs greatly from it in terms of production, consistency , taste and appearance.

Manufacture and composition

Beef and pork (muscle meat and bacon ) are used for the production , which is minced in the cutter to the finest grain. Typical spices are pepper , cardamom and spirits for flavoring ( brandy , cognac ). Nitrite curing salt is added as a condiment and to redden the sausage. The spiced mass is filled into artificial casings with a diameter of 75 mm and then cold smoked for 24 hours . After a ripening period of four to six days, the sausage is ready to be enjoyed. The regional variants differ mainly in the proportions of meat types . Slag sausage is made according to a similar recipe, but mostly filled with fat ends.

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