John Myers
Cervelatwurst is a mature, sliceable raw sausage made from lean beef, pork, and bacon. It is finer than other types of salami. Cervelatwurst is usually offered as cold cuts.
Origin
The term “cervelat” is derived from the Italian term “cervellata” (small brain). Originally, cervelat sausage actually contained brains, today it consists only of muscle meat and bacon.
Season
Cervelatwurst is available all year round with consistent quality.
Taste
Cervelat sausage is cold smoked. As a result, it develops its typical aroma and a pleasantly smoky taste. Pepper and cardamom round off the strong raw sausage.
Use
Cervelatwurst tastes great on its own on bread and as a spicy extra in pasta and rice salads. A classic of Italian cuisine is penne with fried cervelat sausage, garlic, olive oil and green beans.
Storage
Cervelatwurst is in good hands in the fridge. Pack in an airtight tin and always remove with a fork. Germs get on the sausage with your fingers, which causes it to spoil faster.
Nutritional value/active ingredients
Like all types of salami, Cervelatwurst has a relatively high fat content of almost 35%. 100 g of sausage contain 391 kcal or 1638 kJ. In addition to almost 35 g of fat, it also contains 20 g of protein and 0.3 g of carbohydrates.
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