Proteins

Cervelat Sausage

Mild smoked Swiss national sausage of beef and pork, eaten boiled, grilled, or sliced cold.

Cervelat is a cooked, lightly smoked sausage of beef, pork, and bacon, regarded as Switzerland's national sausage. It is eaten cold in slices, grilled over a fire with the ends slit to splay open, or boiled, and is a fixture of Swiss picnics and barbecues. The flavor is mild, savory, and gently smoky.

Cervelat is Switzerland's national sausage—a smoked, fully cooked link of pork and beef that balances mild sweetness against a subtle smoky backbone. Its flavor is approachable and crowd-pleasing: the meat is coarsely ground with a fat content of 25–35%, seasoned with pepper, cardamom, mace, and coriander, and colored reddish-orange with paprika or annatto. The result is a sausage that carries itself equally well as a weeknight grill staple and a festive centerpiece. Its texture offers a satisfying snap when bitten—provided you source one with natural beef casing—before yielding to a juicy, slightly firm interior. Historically derived from the 18th-century Italian cervellata, the Swiss version dropped the original pork brain (the likely origin of the name, from cervello) and evolved into this distinct national specialty. Switzerland consumes roughly 5 million cervelat annually, with peak demand on August 1st, Swiss National Day, when grills nationwide sizzle with them. The sausage's versatility is its defining quality: it performs across cooking methods from quick grill marks to gentle simmering, and from cold slicing in salads to being baked en croûte.

Measured in: piece
Storage: Fridge

Types & varieties

Einfach Cervelat (Einfach cervelas)

The standard, most common variety; leaner than other types

Kranz Cervelat

Shaped in a continuous ring or wreath; popular for grilling

Schüfeli (or Schüblig)

Larger, often includes a visible pork bone at one end; coarser grind; considered the premium festive version

Bacon Cervelat

Higher bacon content; richer, more porky flavor

Landjäger Cervelat

Air-dried version; firmer texture, can be stored at room temperature

Mitelässer Cervelat

Regional variant from Basel; slightly different spice blend

Zürich Cervelat

Regional variant; traditionally includes white wine in the farce

Buying and Storage

Seek out cervelat from a Swiss-style butcher or specialty deli for natural beef casings, which produce the characteristic snap when bitten. Most supermarket cervelat is made with collagen or cellulose casings, which are easier to peel but sacrifice texture. Fresh cervelat should feel firm with no slimy surface. The color should be an even reddish-orange; gray or brown spots indicate oxidation. Once purchased, use within 10–14 days if refrigerated, or freeze for up to three months. Thaw frozen cervelat overnight in the refrigerator, never at room temperature.

Natural beef casing = superior snap; cellulose casing = easier peeling
Avoid packages with bulging or leaking liquid
Check for sell-by date; avoid products past their prime

The Schüfeli Difference

The Schüfeli (or Schüblig) variant deserves special attention. Distinguished by a pork bone protruding from one end—left intentionally as a handle and flavor anchor—this larger, coarser-ground sausage is the premium choice for celebrations and special occasions. The bone is not merely decorative; it adds depth to the farce and makes the sausage easier to handle on the grill. If you encounter Schüfeli, buy it without hesitation.

Common uses

Grilling, especially for Swiss National Day (August 1st) celebrationsBoiling or simmering and serving with mustard and breadSlicing cold for salads and sandwichesAdding to Rösti or funk (Swiss onion-sausage hash)Breakfast sausages with eggsAs a pizza topping in Swiss pizzeriasBaking in puff pastry (Cervelat en croûte)In pasta dishes or gratins

Tips & pitfalls

Score the casing diagonally before grilling to prevent bursting and allow fat to render evenly
Do not pierce the sausage with a fork—juices escape and it becomes dry
On the grill, cook over medium heat, turning frequently, about 8–10 minutes total
If boiling, simmer gently; never boil vigorously as the casing will burst
After cooking, the casing peels off easily if desired
For better char, pat dry before grilling and brush lightly with oil
Cold cervelat slices hold their shape well in salads; warm slices tend to crumble
Buy from a butcher for natural beef casings and fresher product; factory versions often use collagen casings that don't peel
Add to hot dishes at the last moment—overcooking toughens the texture
For funk, pre-grill the cervelat until slightly charred, then dice and fold into the onion-potato hash

Nutrition

155kcal

Energy

649 kJ · per 100 g

Where the calories come from

Protein 50%Carbs 1%Fat 49%

Protein

18.8g

38% DV

Carbs

0.5g

0% DV

Fat

8.1g

10% DV

Fiber

0% DV

Sugars

of which

Sodium

593mg

26% DV

Notable micronutrients

Vitamin B1254% DV

Niacin (B3)29% DV

Zinc28% DV

Vitamin B625% DV

Riboflavin (B2)18% DV

Phosphorus14% DV

Source · USDA FoodData Central · approx. Sausage, turkey, fresh, raw

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In the shops

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Good to know

Origin: Switzerland (national sausage)
Primary Meats: Pork and beef, with pork fat or bacon
Casings: Beef middle casings; factory versions often use collagen or cellulose
Preparation: Smoked, then fully cooked; sold ready-to-eat
Typical Form: Curved or hooked links, 15–20 cm long, 40–50 g each
Color: Pinkish-red exterior from paprika or annatto; tan-brown when grilled
Shelf Life: Refrigerated: 10–14 days; frozen: up to 3 months
USDA Category: Cooked sausage (similar to frankfurters)

Substitutes

Fleischkäse — Similar German cooked sausage; slightly different texture but works as a 1:1 substitute in most applications
Frankfurter Würstchen — German frankfurter; acceptable but lacks the characteristic smoked flavor and slight snap
Wiener / Hot Dog — American-style hot dog; acceptable but milder; avoid skinless varieties for authenticity
Bockwurst — German cooked sausage of pork and veal; similar texture but slightly different flavor profile
Boudin blanc — White sausage of pork and cream; significantly different but usable in cold applications

Pairs with

Pumpernickel or VollkornbrotGruyère cheeseRösti potatoesSautéed onionsDijon or Moutarde de DijonCornichons and pickled onionsSwiss lagers (Feldschlösschen, Quöllfrisch)Braised red cabbageBeurre blanc or crème fraîche sauces

Also called

Cervelat · Servelat