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
What to Eat Now how they could find the best apples to make a dish called "apple charlotte". In looking at beetroot, the show visited a farmer who practiced biodynamic farming, believing that the phases of the moon could affect plant growth. The show travelled to Lindisfarne to illustrate mussel catching. Warner has also published two books entitled ""What to Eat Now"" and ""What to Eat Now – More Please!"" to accompany the series'. "The Guardian" commented "do we need a return to the ways of the caveman? Is Valentine Warner the future of TV chefs?" in their review of the series. Valentine Warner