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 Maps of Switzerland sheets are also available as s (with highlighted trails) or as ski tour maps. The Federal Office of Topography also publishes the following digital products: For all of these maps, the Pierres du Niton rocks, in the port of Geneva, are the reference point for height measurements. In 2005, a proposal for the spelling of local names (field names) on the national map in a manner closer to the way in which they are pronounced was made available for the process. Many national map users are opposed to this proposal. National Maps of Switzerland The National Maps of Switzerland are