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	cervelat cereal cereal grains ceriman cervelat Ceylon tea Chablis Chaource cheese Definition: [SER-vuh-lat] A style of sausage that combines chopped pork and/or beef with various mixtures of herbs, spices and other flavorings like garlic or mustard. Cervelats are uncooked but perfectly safe to eat without cooking because they have been preserved by curing, drying and smoking. They can range from semidry to moist and soft. Many countries make cervelats; two of the more well known are Germany's thuringer sausage and Italy's mortadella. These sausages can be sliced and served with bread or cut into pieces and used in a variety of other dishes. See also sausage. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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