Cervilat سيرفيلات

The sausage

Cooked. Smoked. Sliced cold.

This is a beef sausage. We cook it, smoke it over wood, and you eat it cold, in slices. The recipe is Eastern European. We make it in Saudi Arabia.

Cervilat is the name. In Eastern Europe this class of sausage is often called servelat. Ours is beef only, so it can be halal. That is the whole point of making it here.

  1. 01

    Grind

    We grind the beef coarse so the slice has texture, not paste. Then a quiet seasoning: black pepper, nutmeg, cardamom, salt.

  2. 02

    Cook

    It is cooked through. This is not a raw sausage, and not something you put on a grill. You take it from the fridge.

  3. 03

    Smoke

    Then wood smoke, for taste. We are not painting it brown with a flavouring.

  4. 04

    Slice

    When it is cold, it is sliced. Bread, pickles, a plate. That is the whole idea.

Cooked and smoked beef sausages on a board — thick sticks, bias cut and sliced.

First product

A beef sausage we cook, then smoke. You slice it cold.

Thick netted cooked and smoked beef sausage, sliced cold on a board.

The slice

From the fridge. On bread, or with pickles.

Composition

What's in it

  • BeefMeat
  • Beef fatFat
  • Black pepperSpice
  • NutmegSpice
  • CardamomSpice
  • SaltSalt

No gels. No fillers. The slice holds because of the fat, not a powder.

How it is eaten

Slice it cold. Put it on bread, or on a plate with pickles. It is a table sausage.

It is not sucuk — that is a Turkish fermented sausage, already on some Saudi shelves, and a different process. It is not a hot dog. It is not hanging salami. We cook first, then smoke, then chill.

This page is the first sausage only.