Cervelat

European semi-dry sausage, an equivalent of American summer sausage. Definition covers countless recipes and sausages with the name cervelat made in many countries. You can call Thuringer, the Thuringer Cervelat, or Summer Sausage the Cervelat Summer sausage and both names are correct describing the same type of sausage.

MeatsMetricUS
beef700 g1.54 lb
pork300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt23 g4 tsp.
Cure #12.5 g½ tsp.
dextrose (glucose)10.0 g2 tsp.
black pepper, ground3.0 g1½ tsp.
black pepper, whole2.0 g1 tsp.
coriander2.0 g1 tsp.
mustard seeds, whole4.0 g2 tsp.
ginger1.0 g½ tsp.
F-LC culture0.24 guse scale
Instructions
  1. Grind pork and beef through 3/16” plate (5 mm).
  2. Mix all ingredients with meat.
  3. Stuff into beef middles or fibrous casings about 60 mm diameter, form 30” links.
  4. Ferment at 38º C (100º F) for 24 hours, 90-85% humidity.
  5. Introduce warm smoke (43º C, 110º F), 70% humidity, for 12 hours. Gradually increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
  6. For a drier sausage: dry for 2 days at 22-16º C (60-70º F), 65-75% humidity or until desired weight loss has occurred.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.

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Home Production of Quality Meats and Sausages
1001 Greatest Sausage Recipes
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
The Practical Guide to Making Salami
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish