This Is The Most Popular Sausage In Switzerland

For fans of sausages, there's nothing better than biting into the succulent concoction of ground meat that's been mixed with seasonings and spices before it's placed into a casing. Once prepared, the sausages can be eaten in a variety of ways such as boiled, roasted, grilled, or pan-fried. The sausages that are not fresh are commonly cured, smoked, or dried. And what was initially a technique of preserving meat is now a worldwide delicacy (via Premio). 

One country famous for its sausage production is Germany, and if Oktoberfest is a bit out of your budget limitations, don't worry, as there are around 1,200 types of sausages in the whole country, and you probably already know some of them. From the beloved bratwursts made from veal, beef, or pork; over frankfurter würstchen, also known as wieners or franks (often used for hot dogs); to blutwurst blood sausages, there's a sausage for everyone in Germany (per Michelin Guide). And in neighboring Switzerland, one special sausage is number one in the whole country.

You might be surprised to find out that Switzerland also produces a few varieties of delicious sausages, such as the mild, creamy, and fresh kalberwurst; Geneva's longeole pork sausage enriched with fennel, or the boiled boutefas that's stuffed into a pig's intestine. But there's one other Swiss sausage that takes the top spot (via Taste Atlas). Per Swiss Info, Switzerland's most famous and popular sausage, and also a national icon, is called cervelat. 

This sausage has maintained its popularity throughout the country since 1900 when it first appeared at the Exposition Universelle World Fair in Paris. Nowadays, cervelat sausages make up a whopping 30% of the country's sausage output, so much so that every year, 160 million of these sausages are eaten in Switzerland. New In Zurich reports that the oldest recipe for cervelat dates back to 1749 when it was made only with pork, but nowadays, the sausage is often made with a mixture of beef, pork, pork rinds, bacon, and seasonings. 

Cervelat's ends are typically cut with a knife, and the sausage is grilled over an open fire. As a result, the ends open up just like butterfly wings and become crispy. A bit of mustard and ketchup, a bürli roll, and this grilled delicacy — what more could you ask for?