CERVELAS VINAIGRETTE MOUTARDE DE DIJON
The Product
Swiss cervelats are made of roughly equal parts of beef, pork, bacon, pork rind and ice, which helps bind the ingredients, along with spices, curing salt and cutter additives. The ingredients are finely minced in a cutter, packed into beef intestines, smoked for an hour and then cooked by boiling for a short time
Origin & Terroir
While cervelat originated in Switzerland and Germany, the French have made it their own, particularly in Lyon and Alsace. The Dijon mustard vinaigrette adds a distinctly French touch.
How to Enjoy
Serve sliced as a cold appetizer or in a traditional salade lyonnaise. The tangy mustard vinaigrette cuts through the richness. Pairs with Beaujolais, Alsatian Riesling, or crisp beer.
Did You Know?
In Lyon, cervelas en vinaigrette is a classic bistro starter. The preparation transforms a humble sausage into an elegant dish. Dijon mustard has been produced since the 13th century.