Cervelat sausage filled with meat and pork brains." Modern recipes do not include brains, and arose towards the end of the 19th century in Basel, as a reworking of the traditional recipe. The taste of the sausages depends on the region, but generally they are similar to that of a frankfurter, but with a smokier flavour and a texture brought about by its fat shape and the tightly wrapped natural casing. Various European semi-dry cervelat are similar to summer sausage in the U.S., and Thuringian sausage can be considered a type of cervelat. In Switzerland, cervelats are cooked (slightly smoked and
Culture of Guyana history, and includes Ethnic groups of African, Creole, East Indian, Portuguese, Amerindian, Chinese and European (mostly British) influences and dishes. The food is diverse and includes dishes such as Dal bhat, curry, roti and cookup rice (the local variation on the Anglo-Caribbean rice and peas. The one pot meal while not the national dish is one of the most cooked dishes. With its various versions, according to what type of meat, beans and other ingredients available, is a true reflection of the country. Dishes have been adapted to Guyanese tastes, often by the addition of herbs and spices. Unique preparations