Sausage
Description
Perfect for the table and for drinks. The process is not simple, lengthy, and multi-stage, but you will definitely be pleased with the result. Here is a detailed account of how,
Instructions
- 1
Step 1
1. Wash the meat, pat it dry thoroughly, and cut it into pieces. Place it in the freezer until it is slightly firm.
- 2
Step 2
2. Then pass through a meat grinder.
- 3
Step 3
3. Meanwhile, soak the casings in lukewarm water.
- 4
Step 4
4. The filling should be very tender and smooth. That is why it is best to beat it further with a mixer for 5–7 minutes at medium speed. Then add the spices and salt and mix again.
- 5
Step 5
5. Using a special meat grinder attachment (or a food processor, for example), fill the casings with the meat mixture. Secure the ends tightly. Place the sausage in the refrigerator for 24 hours.
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Step 6
6. The next step is smoking.
- 7
Step 7
7. About one hour of smoking at a temperature of 60 degrees will be required.
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Step 8
8. Next, you need to cook the "Servelat". This process requires a thermometer to monitor the temperature inside the sausage.
- 9
Step 9
9. Cook the sausage over very low heat until the internal temperature reaches 71–72°C (this takes a little less than an hour). Afterward, you can carefully remove the sausage and let it cool.
- 10
Step 10
10. The final step is cold smoking for about 12 hours. Only after this will you get the true, familiar taste of "Cervelat" that everyone knows.