Swiss smoked sausage, also known as cervelat, cervelas, or servelat, is a beloved delicacy produced in Switzerland, France, and parts of Germany. This sausage has a rich history and a unique flavor that sets it apart from other sausages. Whether cooked or enjoyed raw, Swiss smoked sausage is a true delight for meat lovers.
The Origins of Swiss Smoked Sausage
The name cervelat is the oldest and most commonly used term for this sausage. It was first recorded in 1552 by Rabelais and is derived from the Milanese word zervelada, meaning a large, short sausage filled with meat and pork brains. However, modern recipes no longer include brains and have evolved over time.
The recipe and preparation of Swiss smoked sausage vary regionally, resulting in slight differences in taste and texture. In Switzerland, the sausages are made with a mixture of beef, bacon, and pork rinds, packed into zebu intestines. The sausages are slightly smoked and then boiled or served raw. The taste is similar to that of a frankfurter but with a smokier flavor and a unique texture brought about by its fat shape and tightly wrapped natural casing.
The Swiss Connection
Swiss smoked sausage holds a special place in Swiss culture and is often referred to as the national sausage of Switzerland. It is estimated that approximately 160 million cervelats weighing 27,000 metric tons are produced in Switzerland annually, equivalent to a consumption of 25 sausages per person each year. Grilling cervelats over an open fire with the ends cut open, causing them to expand like a butterfly's wings, is a cherished childhood memory for many Swiss people. As a result, Swiss individuals have a deep emotional attachment to the sausage.
Swiss cervelats are made of equal parts beef, pork, bacon, pork rind, and ice, which helps bind the ingredients. The mixture is finely minced in a cutter, packed into beef intestines, smoked for an hour, and then cooked by boiling for a short time. Processed and packaged varieties sold in Swiss supermarkets may also contain nitrites and antioxidants. Swiss cervelats can be prepared and eaten cooked or raw, boiled, grilled, fried, or served uncooked in a salad or with bread and mustard.
The 2008 Casings Shortage
Traditionally, Swiss beef intestines were used for the casings of Swiss smoked sausage. However, towards the end of the 20th century, local cattle producers lost interest in cleaning and preparing them. As a result, meat processors switched to Brazilian zebu intestines, which are not fatty and do not easily split open when roasted. The European Union banned the import of many animal parts from Brazil, including beef intestines, as a measure to prevent the spread of mad cow disease. This posed a challenge for Swiss and German stockpiles of zebu intestines, leading to a shortage in 200
The possible demise of cervelas visibly upset the Swiss population, who expressed their emotional attachment to the sausage. The Swiss government entered into negotiations with the EU to seek an exception for zebu intestines, and Swiss scientists were sent to Brazil to demonstrate that the intestines posed no risk of transmitting mad cow disease. By August 2008, most of the Swiss demand for bovine intestines had been met with imports from Uruguay, Argentina, and Paraguay, ensuring the continuation of cervelat production.
Swiss smoked sausage, or cervelat, is a treasured delicacy with a long history and a unique flavor. Whether cooked or enjoyed raw, this sausage is a staple in Swiss cuisine and holds a special place in the hearts of the Swiss people. Its distinctive taste, smoky flavor, and tight natural casing make it a favorite among meat lovers. The 2008 casings shortage highlighted the deep emotional connection that the Swiss have with this sausage and the efforts made to preserve its production. Swiss smoked sausage is a true taste of tradition that continues to delight both locals and visitors alike.
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