Swiss Cervelat
Short, thick sausage (pork, beef, bacon) grilled or boiled, served in a roll with mustard and sometimes onions; Switzerland’s national sausage.
The Cervelat is Switzerland’s national sausage and a foundational element of Swiss street food culture. Made from a mix of beef, pork, and bacon, it’s typically boiled, grilled, or cut at the ends into an “X” so the tips curl outward when cooked—earning it the nickname “butterfly sausage.” Though it’s not always served in a bun, it’s frequently eaten hot off the grill at fairs, ski resorts, and school outings, either plain or with mustard and bread on the side. The cervelat dates back to the 16th century and is a symbol of Swiss culinary heritage. When served in a roll with condiments, it becomes Switzerland’s no-frills version of the hot dog—simple, smoky, and steeped in tradition.
Authentic Recipe
Ingredients
- 4 Swiss cervelat sausages (Traditional Swiss pork/beef sausages)
- 4 Swiss bread rolls (Crusty Swiss-style buns)
- 3 tablespoons Swiss mustard (Whole grain or Dijon)
- 1 medium White onions (Sliced thin, optional)
- 1 tablespoon Butter (For grilling)
Instructions
- Make 'X' cuts at both ends of cervelat sausages for butterfly effect.
- Grill sausages over medium heat, turning frequently, until ends curl and sausage is heated through.
- Alternatively, boil cervelat in water for 8-10 minutes.
- Split bread rolls and warm them.
- Spread mustard inside rolls.
- Place grilled cervelat in rolls.
- Optional: Add thin sliced onions.
- Serve immediately. Switzerland's national sausage in classic hot dog form!
Related Styles (kinda)
4 similar styles
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