КОЛБАСА КЛАССИЧЕСКИЙ ДОМАШНИЙ РЕЦЕПТ СЕРВЕЛАТА свинина и говядина

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey offers a leaner option with less fat.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice maintains sweetness without alcohol.

Prepare lean pork trimmings and pork ham, ensuring they are processed and kept cold.

Pass the beef through a meat grinder using a 3mm grate.

Pass the lean pork through the meat grinder using a Mercedes grate.

Mix the minced meats together, ensuring they remain cold (below 6 degrees Celsius).

Prepare spices for two sausage options: one with nutmeg and one with cardamom.

For each kilogram of meat, add 10 grams of nitrite salt, 10 grams of powdered sugar, 0.5 grams of allspice pepper, 1.5 grams of white pepper, 1.5 grams of garlic, and 0.5 grams of ascorbic acid.

Mix the spices into the minced meat thoroughly, keeping the mixture cold.

Divide the mixture into two portions: one for beef cervelat and one for pure pork cervelat.

For the beef cervelat, add 250 grams of minced beef per kilogram of pork mixture and mix well.

Stuff the sausage mixture into fibrous film casings, ensuring no air pockets remain.

Tie off the ends of the sausages securely and prick them with a needle to release air.

Refrigerate the sausages for 24 hours to allow them to shrink and develop flavors.

Prepare the smoking chamber by setting it to 30 degrees Celsius for the initial drying phase.

Dry the sausages at 40 degrees Celsius until they reach a color change, then increase the temperature to 80 degrees Celsius for smoking until the internal temperature reaches 60 degrees Celsius.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens