Замечательный Сервелат! Ни убавить, ни прибавить.

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.

Introduce the video and explain the recipe for boiled-smoked servelat according to GOST 16290.

Freeze the meat to a temperature of -1 to -5 degrees Celsius before grinding.

Cut the meat into strips for easier grinding and place in the freezer.

Grind the beef and lean pork through a meat grinder with a fine mesh (2-3mm).

Add nitrite salt, table salt, spices, and phosphates to the ground meat and mix thoroughly until it forms a sticky texture with white strands.

Manually cut the pork belly into small pieces and distribute it evenly into the meat mixture without smearing the fat.

Use a syringe to stuff the meat mixture into pre-soaked collagen casings, ensuring to keep the end submerged in the mixture to reduce air pockets.

Twist and tie off the ends of the sausage tightly with a string.

Refrigerate the sausages for 2-3 days to allow them to settle before cooking.

Preheat the oven for the heating process, using convection mode and placing boiling water in a tray below to increase humidity.

Insert a thermometer into the sausage to monitor internal temperature, aiming for 16-20 degrees Celsius for the heating stage.

After heating, remove the water tray and increase the oven temperature to 60 degrees Celsius for 30-60 minutes until the casing is dry and crackly.

Raise the oven temperature to 80 degrees Celsius for the next stage, aiming to reach an internal temperature of 60 degrees Celsius to form a nice crust.

Prepare for steaming by placing boiling water in the tray and maintaining 80 degrees Celsius to cook the sausage to an internal temperature of 71 degrees Celsius +/-1.

Cool the sausage at a temperature not exceeding 20 degrees Celsius for 5-7 hours to stabilize the fat.

Smoke the sausage in a homemade smoker using a labyrinth-type smoke generator filled with wood chips for 10-12 hours, adjusting for temperature as needed.

After the first smoking, let the sausage air out at room temperature for a day before repeating the smoking process again.

Wrap the sausage tightly in plastic wrap and refrigerate for a couple of days before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens