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 dish of such countries simply cannot be represented by any single national dish. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. In Latin America, dishes may be claimed or designated as a ""plato nacional"", although in many cases, recipes transcend national borders with only minor variations. Both Peru and Ecuador claim "ceviche" as their national dish. Stews of meat, plantains, and root vegetables are the "platos nacionales" of several countries in Central America, South America, and the Caribbean: Colombian "ajiaco", as well