Cervelat Cervelat Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are called "cervelas" in the French-speaking part of Switzerland, "Cervelat" in the German-speaking part, and "servelat" in the Italian-speaking part. The terms ultimately derive from "cerebrum", the Latin word for brain, which was used in early recipes. The term "Cervelat" is the oldest of the three. It was first recorded in 1552 by Rabelais, and is derived from "zervelada", a Milanese dialect word meaning a "large, short
Jeon (food) Jeon (food) Jeon () refers to a dish made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil. "Jeon" can be made with ingredients such as fish, meat, poultry, seafood, and vegetable, and be served as an appetizer, a "banchan" (side dish), or an "anju" (food served and eaten with drinks). Some jeon are sweet desserts; one such variety is called "hwajeon" (literally "flower "jeon""). Although "jeon" can be considered a type of "buchimgae" in a wider sense, "buchimgae" and "jeon" are different dishes. "Jeon"