John Myers
Ingredients for 1 servings:
- 300 g beef, sheer
- 400 g pork neck
- 300 g bacon, fat, raw
- 22 g curing salt
- 3 g white pepper, ground.
- 3 g pepper, black, ground.
- 1 pinch(s) of sugar
- 2 cl brandy
Instructions
Working time approx. 1 hour; Rest time approx. 20 hours; Total time approx. 21 hours
Instructions, spices and recipe apply to a total of 1 kg sausage meat
I’ve been asked repeatedly for a recipe for cervelat sausage, but until now I’ve referred people to the classic, very similar Schlackwurst. I’ve only ever made it that way myself. Finally, a friend told me the simple secret of cervelat sausage. I’ve since tried it out and think it’s worthy of posting here. Trim the meat properly, cut into strips, including the fresh green bacon. Let everything freeze slightly in the freezer, then mince. A fully functional grinder with a 2 mm diameter disc is essential. Once everything is well ground, add the spices and brandy, and mix thoroughly. Then stuff the sausage meat tightly into natural sausage casings that have been soaked in warm water beforehand. Let it mature for several days in the cellar or refrigerator. If you have the opportunity to smoke, you can give it two or three cold smoke sessions; this refines the sausage considerably. Thanks to the balance of spices and curing salt, the sausage will keep for several days in a cold environment. But most of the time it is eaten up.
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