Other types of sausage included liver sausage, blood sausage, bologna, cervelat and wiener wurst. The cervelat, a cooked sausage, is often referred to as Switzerland's national sausage. A cervelat may weigh from about 100 to 200 grams. The term "Cervelat" is the oldest of the three. The cervelat is often referred to as the national sausage of Switzerland. In Switzerland, the popular Cervelat sausage is also known as the kotelett of the laborer.