Cervelat vom Grill (Grilled Cervelat Sausage)
The Quirky Foodster Team
Ingredients
- Cervelat sausages — 4
- Bread rolls — 4
- Mustard, to serve
- Pickled onions and gherkins, to serve
Method
- Score each end of the cervelat with a few shallow cuts to help it curl attractively while grilling.
- Grill over medium-high heat for 8-10 minutes, turning occasionally, until the skin is blistered and the sausage is heated through.
- Split the bread rolls and warm them briefly on the grill.
- Serve the grilled cervelat in the rolls with mustard, pickled onions and gherkins.
Introduction: Often called Switzerland’s ‘national sausage’, cervelat is a beloved sight at street food stalls, festivals and family barbecues, traditionally scored at each end so it curls attractively as it grills.
Cultural Background: Often called Switzerland’s ‘national sausage’, cervelat is a beloved sight at street food stalls, festivals and family barbecues, traditionally scored at each end so it curls attractively as it grills.
Tips: Scoring the ends before grilling is what makes the classic curled ‘cervelat flower’ shape. Avoid piercing the sausage itself while cooking, as this lets the juices escape.
Variations: Serve open on a plate with a potato salad instead of in a roll. Add a slice of cheese on top just before the sausage finishes grilling.
Storage: Refrigerate uncooked sausages according to packet instructions; cooked leftovers keep for 1 day.
Reheating: Reheat briefly on a grill or in a pan until warmed through.
FAQs:
Q: What is cervelat made from?
A: It’s a cooked sausage typically made from beef and pork, sometimes with bacon rind, seasoned with classic Swiss spices.
- Cervelat sausages — 4
- Bread rolls — 4
- Mustard, to serve
- Pickled onions and gherkins, to serve
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