Cervellata

Cervellata is the original saveloy sausage that was introduced by Italian immigrants to England in the 1800’s. In the north of Italy they are known as Cervellatas, France; cervelas, Germany; Servelatwurst, and in Victorian English; cervelat (British butchers of the period were mostly of German origin). It was originally made of beef and pork plus a beef or pig brains (“cervello” means brain in Latin), however, the brains are not added nowadays.

MeatsMetricUS
Beef, chuck700 g1.54 lb
Pork, shoulder300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Pepper2.0 g1 tsp
Basil, fresh, chopped1 Tbsp
Garlic7.0 g2 cloves
Pecorino cheese *30 g1 oz
White wine30 ml1 oz fl
Instructions
  1. Separately, grind meats through 1/4” (6 mm) plate.
  2. Mix meats with salt, spices and wine. Add crumbled cheese and mix again.
  3. Stuff into 36 mm hog casings.
  4. Refrigerate. Cook before serving.
Notes
* Pecorino is the name of a family of hard Italian cheeses made from ewe’s milk. The sausage can be roasted, grilled or stewed with mushrooms and tomatoes.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs