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Alsace
Slit crosswise, stuffed with melted gruyère and wrapped in a slice of crisp bacon — cervelas obernois is the charcuterie soul of Alsace, born in Obernai as early as the 16th century.
Charcuterie speciality from Alsace.
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The word cervelas is of Italian origin (it comes from cervellata), a charcuterie that subsequently spread to Switzerland, Germany and France — with a more Italian influence on the Lyon side, and a more Germanic one on the Alsatian side.
In Alsace, cervelas obernois is distinguished by the technique known as "pâte à glace": pork and a little fat are mixed with crushed ice and then finely minced, before being stuffed into casings and smoked. This fine paste contrasts sharply with the more pronounced grain of cervelas lyonnais.
Obernai, a town of just over 12,500 inhabitants in Bas-Rhin, has long been associated with the cervelas that bears its name: the sausage, also known as the "saucisse d'Obernai", is linked by Alsatian culinary tradition to the cultural exchanges between Alsace and Lorraine in the 16th century.
Cervelas obernois is distinguished from its Lyonnais cousin by a finer paste (the pâte à glace technique), the use of Alsace white wine, garlic and shallots, and a characteristic red natural casing.
In 1946, Robert Stoeffler opened his first charcuterie in Boersch, a small commune neighbouring Obernai. His son Bernard took over the business in 1974 and turned it into a company, now based in Obernai itself — a turning point that enabled the Stoeffler brand to distribute its charcuterie, including cervelas obernois, to supermarkets across eastern France and well beyond.
At the same time, the maison Maurer Tempé, whose Alsatian charcuterie know-how dates back more than 150 years, also carries on this tradition. Despite industrial competition, the speciality remains very much alive, celebrated in winstubs, at Christmas markets and during Alsatian village festivals.
Cervelas obernois is inseparable from Alsatian life: it is the quintessential dish of convivial gatherings. À l'obernoise — slit crosswise, stuffed with melted gruyère, wrapped in a slice of smoked bacon, then roasted in the oven — it embodies the generosity and sharing of Alsatian tables. It can be found at village fetes, Christmas markets, and in homes where it is prepared on Sundays after Mass, pan-fried or enveloped in warm choucroute.
It is also a democratic product: no elitist label, no rigid regulations — simply a living tradition, sustained by every charcuterie and every family that prepares it according to their own taste. This creative freedom explains the wealth of contemporary variations: cervelas with herbs, rare spices, or Riesling.
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Cervelas obernois is a short and plump sausage — 80 to 100 g, for one person — with a distinctive red natural casing. When broken open, the meat reveals an extremely fine and homogenous texture, which contrasts sharply with the visible grain of cervelas lyonnais.
On tasting, cervelas obernois first expresses clean notes of pork and garlic, enhanced by shallots, black pepper and nutmeg. The Alsace white wine never dominates, but brings a subtle acidic roundness in the background. The texture is tender and juicy once cooked, creating a pleasant contrast with the skin, which becomes slightly crisp after smoking.
A major difference from cervelas lyonnais: the latter weighs around 500 g and is typically enjoyed as a winter dish for three people, whereas cervelas obernois, which is much smaller, can be enjoyed all year round, hot or cold.
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Cervelas nature: the classic version, grilled or poached, served plain with mustard or as an accompaniment.
Cervelas à l'obernoise (garnished version): made with a pork sausage filled with melting emmental and a thin slice of pork belly. A commercial version is cooked in an oven preheated to 210°C for 15 minutes, or in a frying pan for 20 minutes over low heat. The bacon turns crisp, the cheese melts and partially oozes out — result: a rich, generous mouthful.
Regional variations: some charcutiers offer cervelas with herbs or enhanced with Alsace white wine, in the creative spirit made possible by the absence of regulatory specifications for this speciality.
The pâte à glace (Eis-Brät) technique is central and requires particular expertise:
pork, sometimes enriched with a little beef.
freshly ground black pepper, nutmeg, garlic and shallots, Alsace white wine.
the paste is encased in a red natural casing, which gives the sausage its characteristic colour.
the sausage is smoked, then cooked in water at around 70°C for 30 minutes.
Cervelas obernois is a cooked product, ready to eat but intended to be served hot.
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Accompaniments: steamed potatoes or fresh salad, a slice of bacon, tartine on toasted country bread with mustard.
Table pairings: an Alsace white wine (Pinot Blanc, Sylvaner) or an Alsatian blonde beer traditionally accompany cervelas obernois.
Cervelas obernois does not hold any official quality label (no PDO (AOP)/PGI (IGP)/Label Rouge) — a traditional speciality deliberately free from any regulatory framework, this freedom sustains its artisanal diversity.
Artisanal industry — Charcuterie
SCOP (co-operative and participatory company)
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