National Geographic : 1942 Mar
After Machine-stuffing, Cervelats Are Hung Up to Go by Trolley into Curing and Smoking Rooms This type of dry sausage, popular among German and Scandinavian peoples, lacks garlic and has milder spicing than the heavily seasoned Italian salamis. Dry sausages, often called summer sausages, date back to pre-refrigeration days. Mostly they are eaten uncooked. Here cervelats arebeing made of choice beef and pork in the modern packing plant of George A. Hormel and Company, at Austin, Minnesota.