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Cervelat
Grilled sausage
Cervelat: Switzerland's national sausage, scored and grilled over the fire
The cervelat, a short, fat, smoked sausage of beef and pork, is called Switzerland's national sausage, and it is what every Swiss child grills on a stick over a campfire on 1 August, National Day, on school trips and on mountain hikes: the ends are cut into a cross so they curl open like a flower as they cook, and it is eaten with bread and mustard. This sausage contains pork. Cervelat is bought ready-cooked and smoked; grilling heats it through and crisps it. A common mistake is grilling over flames, which burns the skin black before the inside is hot. Chef's tip: grill over glowing embers and turn often until the scored ends open out; heat until piping hot, 71 °C.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the cervelats
- 4 pieces crusty bread
- 4 tbsp mustard
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Method
0/3 doneStep 1: Cut each end of 4 cervelat sausages crosswise, 3 cm deep, and score the middle lightly.
Step 2: Grill over glowing embers, on a stick or a grill, for 8–10 minutes, turning often, until the ends curl open and the sausage is browned and piping hot. Common mistake: flames; burnt outside, cold inside.
10 minStep 3: Serve with 4 pieces crusty bread and 4 tbsp mustard.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 14 g
- Carbs
- 4 g
- Fat
- 34 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cervelat take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
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