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 It was originally made of beef and pork plus a beef or pig brains (“cervello” means brain in Latin), however, the brains are not added nowadays.
|Beef, chuck||700 g||1.54 lb|
|Pork, shoulder||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||15 g||2-1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Basil, fresh, chopped||1 Tbsp|
|Garlic||7.0 g||2 cloves|
|Pecorino cheese *||30 g||1 oz|
|White wine||30 ml||1 oz fl|
- Separately, grind meats through 1/4” (6 mm) plate.
- Mix meats with salt, spices and wine. Add crumbled cheese and mix again.
- Stuff into 36 mm hog casings.
- Refrigerate. Cook before serving.