Kotellet sold as Roastbeef or rump steak. In some instances, the slices of fish with several centimeters of thickness that are cut vertically from the spine are known as koteletts as well. They are typically cut from bigger fish such as cod. In Switzerland, the popular Cervelat sausage is also known as the kotelett of the laborer. Kotellet Kotellets (Fr. ' „chop“, from Fr. ' resp. Lat. ' „rib“), also known as Koteletts, Karree, Karbonade or cutlets, are a German meat dish made of slices of meat from the rib area, including the bone. The piece of rib is found on
Cervelat 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. Processed and packaged varieties sold in Swiss supermarkets also contain nitrites and antioxidants. A cervelat may weigh from about 100 to 200 grams. Swiss cervelats are prepared and eaten cooked or raw. They are boiled, grilled or fried. They can also be served uncooked, either in