Smocked Sausage Cervelats, 5 x 100gm M81S04 500g/pkt – GIỎ QUÀ TẾT

Smocked Sausage Cervelats, 5 x 100gm M81S04 500g/pkt


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The sausages are called cervelas in the French-speaking part of Switzerland, Cervelat in the German-speaking part, and servelat in the Italian-speaking part. The terms ultimately derive from cerebrum, the Latin word for brain, which was used in early recipes.[1][2] The term "Cervelat" is the oldest of the three. It was first recorded in 1552 by Rabelais, and is derived from zervelada, a Milanese dialect word meaning a "large, short sausage filled with meat and pork brains."[3] Modern recipes do not include brains, and arose towards the end of the 19th century in Basel, as a reworking of the traditional recipe.[3]

The taste of the sausages depends on the region, but generally they are similar to that of a frankfurter, but with a smokier flavour and a texture brought about by its fat shape and the tightly wrapped natural casing. Various European semi-dry cervelat are similar to summer sausage in the U.S., and Thuringian sausage can be considered a type of cervelat.

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