[PAR] [TLE] Saveloy [SEP] A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and frequently available in British fish and chips shops, occasionally also available fried in batter.  The word is believed to originate from the Swiss-French "cervelas" or "servelat", ultimately from the Latin "cerebrus"; originally a pig brain sausage particularly associated with Switzerland. [PAR] [TLE] Cervelat [SEP] Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany.  The recipe and preparation of the sausage vary regionally.
[PAR] [TLE] Saveloy [ SEP ] A saveloy is a type of highly seasoned sausage , usually bright red , normally boiled and frequently available in British fish and chips shops , occasionally also available fried in batter . The word is believed to originate from the Swiss - French " cervelas " or " servelat " , ultimately from the Latin " cerebrus " ; originally a pig brain sausage particularly associated with Switzerland . [PAR] [TLE] Cervelat [ SEP ] Cervelat , also cervelas , servelat or zervelat , is a sausage produced in Switzerland , France ( especially Alsace and Lyon ) and parts of Germany . The recipe and preparation of the sausage vary regionally .
Saveloy is said to originate from the Latin "cerebrus" which is a sausage produced where?
Saveloy is said to originate from the Latin " cerebrus " which is a sausage produced where ?
produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany
produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany