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
Champ (food) Champ (food) Champ ("brúitín" in Irish) is an Irish dish, made by combining mashed potatoes and chopped spring onion with butter, milk, cheese and optionally, salt and pepper. As recently as the mid-20th century it was sometimes made with stinging nettle rather than spring onions but this is rarely seen now. It is simple and inexpensive to produce. In some areas the dish is also called "poundies". Champ is similar to another Irish dish, colcannon, which uses kale or cabbage in place of spring onions. The word champ has also been adopted into the popular Hiberno-English phrases, to be "as