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
National dish as the "sancocho" of the Dominican Republic, Colombia, and Panama, are examples of platos nacionales. Janer (2008) observes that this sharing of the same "plato nacional" by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders. The identification of Latin American national dishes is stronger among expatriate communities in North America. In Latin American countries, the "plato nacional" is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine