cervelat
[ SER-vuh-lat ]
A style of
SAUSAGE that combines chopped pork and/or beef with various mixtures of herbs, spices and other flavorings like garlic or mustard. Cervelats are uncooked but perfectly safe to eat without cooking because they have been preserved by curing, drying and smoking. They can range from semidry to moist and soft. Many countries make cervelats; two of the more well known are Germany's
SAUSAGE/Detail.aspx">THURINGER
SAUSAGE and Italy's
MORTADELLA. These
SAUSAGEs can be sliced and served with bread or cut into pieces and used in a variety of other dishes. See also
SAUSAGE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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