Cervelas à L'alsacienne
Cervelas may refer to: *Cervelat sausage **Cervelas de Lyon *the rackett The rackett, raggett, cervelas, or sausage bassoon is a Renaissance-era double reed wind instrument, introduced late in the sixteenth century and already superseded by bassoons at the end of the seventeenth century. Description There are fou ...

Cervelat
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are spelled ''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. The term "Cervelat" is the oldest of the three. It was first recorded in 1552 by Rabelais, and is derived from ''zervelada'', a Milanese word meaning a "large, short sausage filled with meat and pork brains." Modern recipes do not include brains, and arose towards the end of the 19th century in Basel, as a reworking of the traditional recipe. 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 ...
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Cervelas De Lyon
Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine. The sausage contains finely minced pork and either truffles or pistachios. Sold uncooked, the sausage has to boiled before it is eaten. Summary There are many varieties of Lyon sausages that have come of age with recipes handed down by the ancestors of the pork butchers from the city of Gauls. Among these, some are dry ones too, small and large, called the Rosette or Jesus. The indigenous sausages from Lyon are, however, made to be cooked. One of the sausages, the Cervelas, are produced short and broad with prime pork stuffing with either pistachios or truffles. It derived its name from brains, since it was initially made from pork brains. On the other hand, the Sabodet, with its coarser texture, comes from Isère and is made from pork head, rind, and meat. See also *Cervelat *Lyonnaise cuisine Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the Fr ...
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