Cervelat

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Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef. It is often seasoned with garlic, mustard, herbs, and spices and is then cured, dried, and smoked to become either a moist variety of sausage or a semi-dry sausage. The most popular Cervelat is thuringer which is made from beef combined with ham or pork fat. Italian made mortadella is another common variety of Cervelat that is finely grained and softer in texture. Most salami products are very dry in texture while most Cervelat products are more moist in consistency and content, making the meat softer in texture.

Cervelat may also be referred to as Zervelat or Servelat. In Germany, Cervelat is made from a combination of pork, beef and bacon while other European varieties may use the same ingredients but in different proportions.

USDA Nutrition Facts

Serving Size2 oz 1 serving
Calories362
Protein17g
Total Fat30g
Total Carbohydrates3g
Dietary Fiber0g
Sugars0g
Potassium260mg
Sodium1300mg
Cholesterol74mg
Serving Size1 serving 2 slices
Calories309
Protein14g
Total Fat27g
Total Carbohydrates1g
Dietary Fiber0g
Sugars1g
Potassium233mg
Sodium1424mg
Cholesterol80mg

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