The cervelat is often referred to as the national sausage of Switzerland.

Now that she was earing money, her children each held a fat cut of cervelat and nibbled on it.

Examples include cervelat, Jagdwurst, and Weißwurst.

In North America, the term Thuringer refers to Thuringer cervelat, a type of smoked semi-dry sausage similar to summer sausage.

The cervelat production crisis was covered closely by the Swiss media and in a newspaper poll, 72% of those surveyed said the "cervelas, as they knew it, had to be saved."

This new bistro serves a savory weekend brunch kugelhopf with walnuts and crisp bacon, along with a salad of cervelat, Gruyere, onions and frisee.

In January of that year, the Swiss meat industry announced that a national "cervelat task force" had failed in an exhaustive search for an acceptable alternative to zebu intestines.

The cervelat crisis was brought up in a parliamentary debate wherein state councillor and president of the Swiss Meat Association, Rolf Büttiker, spoke of the national sausage's social significance, calling it a "cult sausage" and "the worker's steak".

The cervelat is often referred to as the national sausage of Switzerland.

Now that she was earing money, her children each held a fat cut of cervelat and nibbled on it.

Examples include cervelat, Jagdwurst, and Weißwurst.

In North America, the term Thuringer refers to Thuringer cervelat, a type of smoked semi-dry sausage similar to summer sausage.

The cervelat production crisis was covered closely by the Swiss media and in a newspaper poll, 72% of those surveyed said the "cervelas, as they knew it, had to be saved."

This new bistro serves a savory weekend brunch kugelhopf with walnuts and crisp bacon, along with a salad of cervelat, Gruyere, onions and frisee.

In January of that year, the Swiss meat industry announced that a national "cervelat task force" had failed in an exhaustive search for an acceptable alternative to zebu intestines.

The cervelat crisis was brought up in a parliamentary debate wherein state councillor and president of the Swiss Meat Association, Rolf Büttiker, spoke of the national sausage's social significance, calling it a "cult sausage" and "the worker's steak".