Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine.

The sausage contains finely minced pork and either truffles or pistachios. Sold uncooked, the sausage has to be boiled before it is eaten.[1][2][3][4]

Summary

There are many varieties of Lyon sausages that have come of age with recipes handed down by the ancestors of the pork butchers from the city of the Gauls. Among these, some are dry, both small and large, called the rosette or Jésus.[5]

The local sausages of Lyon are, however, made to be cooked. One of the sausages, the cervelas, is produced short and fat with prime pork stuffing with either pistachios or truffles. It derives its name from brains, since it was initially made from pork brains. On the other hand, the sabodet, with its coarser texture, comes from Isère and is made from pork head, rind, and meat.[5]

See also

References

  1. ↑ Toussaint-Samat, Maguelonne (2009). A History of Food. John Wiley & Sons. p. 383. ISBN 9781444305142.
  2. ↑ "Fifth Course: "Cervelas de Lyon"". flickr.com. Retrieved 26 September 2013.
  3. ↑ "Organic 'Lyoner' pork sausage in a tin - VALUE PACK (12 x 200g)". conserva.de. Retrieved 26 September 2013.
  4. ↑ "Les Bouchons Lyonnais: Lyon's answer to the tavern". michelin.com. Archived from the original on 28 September 2013. Retrieved 26 September 2013.
  5. 1 2 "Sausages are one of Lyon's flagship products". rungismarket.com. Archived from the original on 27 September 2013. Retrieved 26 September 2013.


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