
After 1900 Talerschwingen became popular in Appenzell and Toggenburg, two areas in the eastern part of Switzerland. Thereby a five-franc piece is rolled around the inside of an earthenware bowl, which is held on the palm of one hand and slowly rotated. Three bowls of different diameter, used simultaneously, produce a sound reminiscent of distant cowbells, which harmonises well with yodeling.
Cervelat is a type of cooked sausage produced mainly in Switzerland and in parts of Germany. In its modern Swiss variety, it consists of a mixture of beef, bacon and pork rind that is packed into zebu intestines, slightly smoked and then boiled. Cervelats can be prepared in numerous ways. They can be eaten cooked, boiled, grilled or fried. They are also served cold, either as part of a salad or as a whole with bread and mustard. It is the most popular sausage in Switzerland, next to the Bratwurst.
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