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.
|beef||700 g||1.54 lb|
|pork||300 g||0.66 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||23 g||4 tsp.|
|Cure #1||2.5 g||½ tsp.|
|dextrose (glucose)||10.0 g||2 tsp.|
|black pepper, ground||3.0 g||1½ tsp.|
|black pepper, whole||2.0 g||1 tsp.|
|coriander||2.0 g||1 tsp.|
|mustard seeds, whole||4.0 g||2 tsp.|
|ginger||1.0 g||½ tsp.|
|F-LC culture||0.24 g||use scale|
- Grind pork and beef through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- Stuff into beef middles or fibrous casings about 60 mm diameter, form 30” links.
- Ferment at 38º C (100º F) for 24 hours, 90-85% humidity.
- 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.
- 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.
- Store sausages at 10-15º C (50-59º F), 75% humidity.