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Cervelat

Name: Cervelat
Total time: 20 min
Yield: Serves 2
Cuisine: Switzerland
Ingredients: 4 Cervelat Sausage; 2 tbsp Mustard; 4 Bread; 1 Onion

Main Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐

A plump beef-and-pork sausage grilled over charcoal — Switzerland's national sausage.

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📖 The Story Behind This Dish

The cervelat is so beloved that the Swiss call it their 'national sausage.' Made with beef, pork, and bacon, it has a smooth texture. Cut crosswise at both ends, the ends open like petals as it grills, and it's a must at summer barbecues.

🌆 Where it's eaten: At a lakeside summer barbecue, cervelats sizzle over the coals with their ends opening like flowers.

🥕 Ingredients (serves 2)

Cervelat Sausage 4
Mustard 2 tbsp
Bread 4
Onion 1

👩‍🍳 Instructions

Cut a cross into both ends of each sausage.
Grill over charcoal or in a grill pan, turning often.
They're done when the ends have opened like flowers and the sausages are browned all over.
Serve in bread or on a plate.
Add mustard and chopped onion.

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