Meats and Sausages
Servela
Servela is German scalded sausage which is classified in the same group as Rote, Knacker, Klöpfer and Schüblinge sausages.
| Materials | Metric | US |
|---|---|---|
| Lean pork, little fat and connective tissue allowed | 500 g | 1.1 lb |
| Lean beef, little fat and connective tissue allowed | 100 g | 0.22 lb |
| Pork skins | 50 g | 0.11 lb |
| Fat trimmings | 250 g | 0.55 lb |
| Water | 100 g | 3.33 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 16 g | 2.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Caraway, ground | 2.0 g | 1 tsp |
| Marjoram, ground | 1.0 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Garlic | 3.0 g | 1 clove |
Instructions
- Precook skins at 90° C (194° F) until soft. Grind through 3 mm (1/8") when still warm.
- Grind lean pork and beef through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
- Grind fat through 3 mm (1/8") plate.
- Mix lean pork, beef, ground skins, ground fat and spices.
- Stuff into 28 mm pork casings linking each 30 cm (1 foot).
- Hold at room temperature for 60 minutes (optional, but recommended).
- Smoke at 60° C (140° F) for 60 minutes.
- Boil at 75° C (167° F) for 20 minutes.
- Cool in cold water for 5 minutes. Cool in air and refrigerate.
