The cervelat is Switzerland's national sausage, a short, plump, smoked sausage of beef and pork, and the Swiss eat it in astonishing quantities. Every Swiss child learns the ritual: cut a cross into each end, push the sausage onto a stick, and hold it over a fire in the woods until the ends curl back like flowers and the skin blisters. On the first of August, Swiss National Day, cervelats cook over bonfires across the country.

Switzerland banned circuit racing after 1955, so the Swiss Grand Prix at Bremgarten near Bern became history, but Swiss drivers such as Jo Siffert and Clay Regazzoni kept the flag flying, and Swiss fans have traveled to races abroad ever since. They tend to bring a grill. This is what goes on it, served with a simple potato salad that can be made the day before.

The Swiss potato salad

Ingredients

• 1 1/2 lb (680 g) waxy potatoes
• 1/2 cup (120 ml) hot vegetable or beef stock
• 2 tablespoons (30 ml) white wine vinegar
• 1 teaspoon Swiss or Dijon mustard
• 3 tablespoons (45 ml) vegetable oil
• 1/2 small yellow onion
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped chives

Method

1. Cover the potatoes with cold salted water, bring to a boil and simmer 20 to 25 minutes. Drain, and as soon as you can hold them, peel them and slice them about 1/4 inch (6 mm) thick into the bowl.
2. Whisk the hot stock, vinegar, mustard, oil, onion, salt and pepper together. Pour over the warm potatoes and fold gently. Leave for 30 minutes, folding once or twice. Stir in the chives just before serving.

The cervelats

Ingredients

• 4 to 8 cervelats
• 4 crusty rolls
• 4 tablespoons Swiss or Dijon mustard

Method

1. With the sharp knife, cut a cross into each end of every sausage, about 3/4 inch (2 cm) deep. If your sausages have a thick inedible casing, peel it off first.
2. Heat the grill or grill pan to medium. Grill the cervelats for 8 to 10 minutes, turning every couple of minutes with tongs. Over a campfire, push them onto long sticks through the middle and hold them over the embers, turning.

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