Make your own Swiss cervelat - crispy, hearty, delicious

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat while maintaining flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat.

smoked cheese

🥗Healthier: low-fat cheese

💰Cheaper: regular cheese

Low-fat cheese cuts calories while adding flavor.

casing

🥗Healthier: vegetarian casing

💰Cheaper: none

Vegetarian casing offers a plant-based option.

Cut the meat, fat, and pork grind into pieces that fit your meat grinder.

Lay the rind down on the skin side and cut from the inside out with a sharp knife.

Put the cut pieces in the freezer.

Grind the fat and lean meat in two separate batches using the smallest perforated disc.

Transfer the lean meat into a kitchen mixer or bowl chopper.

Add spices, salt, onion, garlic, and mix.

Slowly add super cold water until it reaches a homogeneous mass.

Add the fat and mix again, ensuring the temperature doesn't exceed 12°C (53.6°F).

Fill the mixture into pork casings, twisting off sausages to the desired length.

Put sausages in the smoker without smoke at around 50°C (122°F) for roughly 30 minutes to dry.

Increase the temperature to 80°C (176°F) and smoke for roughly 45 minutes.

Poach the sausages in salted water at 75°C (167°F) for another 25 to 30 minutes.

Put them in ice water after poaching.

Cut a pattern into the sausage and fry them for traditional preparation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens