Cervelas - Defined

Cervelas—The French name for a highly spiced small sausage of the bologna order; can be purchased at the Italian and Delicatessen stores.

Cervelas, saucissons, as well as smoked sausages, are pork-butchers’ preparations, cut slantwise in very thin slices, and served as hors-d'oeuvre, with parsley in the middle of the dish.

Background and History of Cervelas (Cervelat)

The trade of the pork dealer has two objects—the sale of the several parts of the pig in a raw state, and the preparation of other parts, cooked and seasoned, known by the name of "charcuterie,” comprising sausages, black puddings, saucissons, (thick and short sausages,) cervelas, (sausages made of the brains,) and stews of the liver and jowl; these consume nearly the sixth part of the net weight of the animal.

Independent of these, and the hams, which the pork dealers smoke and prepare, they sell the produce of the departments, and of foreign countries, which, of more or less renown, are esteemed by consumers.

Such are the hams of Bayonne, of Mayence, and of York; small sausages of Frankfort, large sausages of Lyons, and of Arles; the stews and other preparations from Troyes.

The biggest of all the sausages is the Cervelat made in Braunschweig (many German towns have become world-famed by the making of some particularly well- flavored sausage, cheese, cake, or beer).

The Brunswick brand is compounded of beef and pork, both lean and fat. The Westphalian variety includes less beef. Some kinds of Cervelat exclude pork, containing only beef or veal.

There is also a homoeopathic Cervelat. It is intended for convalescents, and has a minimum of fat and spices. A kosher Cervelat is made for Hebrews.

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