Cervelat Cervelat Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are called "cervelas" in the French-speaking part of Switzerland, "Cervelat" in the German-speaking part, and "servelat" in the Italian-speaking part. The terms ultimately derive from "cerebrum", the Latin word for brain, which was used in early recipes. The term "Cervelat" is the oldest of the three. It was first recorded in 1552 by Rabelais, and is derived from "zervelada", a Milanese dialect word meaning a "large, short
Stip (dish) of the regional word "Stippen" which means "to dip into something". Stip is also referred to as; "stip-in-t-gat", "potstroop" and "luie wievenkost". This last name translates into "lazy wife's food". It refers to the ease with which this dish is made. The dish is prepared by boiling the milk, adding the wheat and letting it sit. Stip (dish) Stip is a regional dish in the Dutch provinces of Groningen, Drenthe and Overijssel. It is served as buckwheat porridge with a hole containing fried bacon and a big spoonful of syrup. The traditional way to eat this dish, follows two steps.