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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.

Cervelat
Log Form Cervelat
Cervelat
Sliced Cervelat

USDA Nutrition Facts

OSCAR MAYER, Summer Sausage Beef Thuringer Cervelat (USDA#07237)

Serving Size 1 serving 2 slices
Calories 309
Protein 14g
Total Fat 27g
Total Carbohydrates 1g
Dietary Fiber 0g
Sugars 1g
Potassium 233mg
Sodium 1424mg
Cholesterol 80mg

Thuringer, cervelat, summer sausage, beef, pork (USDA#07078)

Serving Size 2 oz 1 serving
Calories 362
Protein 17g
Total Fat 30g
Total Carbohydrates 3g
Dietary Fiber 0g
Sugars 0g
Potassium 260mg
Sodium 1300mg
Cholesterol 74mg

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