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In it the meat is chopped a little coarser than in the Cervelat, and the spicing is the same as that used in Germany.

Cervelat: This sausage is made of finest pork chopped fine, smoked and air dried.

Try a bit of Schinken with me, or a St�ckchen of Cervelat with cheese—eh?

May you know the longing that causes the eyes to glaze at the sight of Thuringer sausage, and the mouth to water at the scent of Cervelat wurst, and the fingers to tremble at the nearness of smoked liver.