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Thuringer cervelat:
A fresh, smoked sausage named after the former German region of Thuringia. Coriander (also called "cilantro") is an important spice used in this variety of sausage.
Thyme: ...
summer sausage = cervelat = cervelas Pronunciation: SUR-vuh-lat Notes: This is a family of spicy, somewhat dry pork and/or beef sausages that are great for sandwiches. They don't need to be cooked. Varieties include landjaeger and thuringer.
Farmer Cervelat contains equal parts of coarsely chopped pork and beef; cured, dried and delicately seasoned, without garlic. Goettinger Cervelat is a high quality dry, hard sausage; pork and beef; delightfully spiced.
There are a number of varieties of summer sausage including cervelat style sausages, which include blockwurst, thuringer, and mortadella.
dried as it is smoked to fully cook the product before being ready for consumption. The types of dry sausage available are: chorizo, Frizzes, pepperoni, Lola, Lolita, Lyons, and salami. Types of semi-dry sausage are: summer sausage or Cervelat, ...
Types of semi-dry sausage are: summer sausage or Cervelat, Mortadella, and Lebanon bologna.
Dubarry, à la (Fr.): garnished with cauliflower shaped into balls, coated with Mornay sauce, and glazed with chateau potatoes.
 See also: Beef, Sausage, Pork, Casing, Pepper
  
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