National Sausage · Grill Stand

Cervelat

📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use

The Swiss eat around 160 million cervelats a year, and when an EU ban cut off the Brazilian beef casings used to make them in 2008, the shortage became national news.

A short, plump beef-and-pork sausage in natural casing, classically grilled with both ends sliced open so it curls into 'butterfly wings' over the coals. Sold at kiosks, grill stands, and lakeside stalls nationwide.

Why it's made this way: Built from hardy beef, pork and bacon cuts suited to Alpine curing traditions, its open-fire 'butterfly' grilling method became a shared ritual tied to Swiss scouting trips and lakeside barbecues.