Servela

Servela is German scalded sausage which is classified in the same group as Rote, Knacker, Klöpfer and Schüblinge sausages.

MaterialsMetricUS
Lean pork, little fat and connective tissue allowed500 g1.1 lb
Lean beef, little fat and connective tissue allowed100 g0.22 lb
Pork skins50 g0.11 lb
Fat trimmings250 g0.55 lb
Water100 g3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Caraway, ground2.0 g1 tsp
Marjoram, ground1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Garlic3.0 g1 clove
Instructions
  1. Precook skins at 90° C (194° F) until soft. Grind through 3 mm (1/8") when still warm.
  2. Grind lean pork and beef through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
  3. Grind fat through 3 mm (1/8") plate.
  4. Mix lean pork, beef, ground skins, ground fat and spices.
  5. Stuff into 28 mm pork casings linking each 30 cm (1 foot).
  6. Hold at room temperature for 60 minutes (optional, but recommended).
  7. Smoke at 60° C (140° F) for 60 minutes.
  8. Boil at 75° C (167° F) for 20 minutes.
  9. Cool in cold water for 5 minutes. Cool in air and refrigerate.

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