In accordance with Russian GOST, cervelat must contain 25% beef top grade, 25% lean and 50% fat pork, spices and herbs, salt and a little sugar are also added. Sodium nitrite may be added as a preservative and coloring agent. But our version of homemade cervelat is only pork.

We need:

• pork (shoulder) - 1.8 kg;
• lard - 200 g;
• nitrite salt - 18 g;
• table salt - 18 g;
• sugar - 5 g;
• powdered milk - 10 g;
• white pepper - 3 g;
• nutmeg- 3 g;
• cardamom - 3 g;
• cognac - 40 ml.

Cooking method:

Fresh pork shoulder and put the fat in the freezer and freeze it slightly (about 2-3 hours). Why is this done: firstly, meat is cut easier, and secondly, when we pass it through a meat grinder, the meat should not heat up to a temperature above 12 degrees, and thirdly, the fat should not start to melt.

Pass the meat and fat through a meat grinder (the largest grill).

Add all the spices and cognac to the meat and mix the minced meat until viscous sticky homogeneous mass... We stir manually for 10-15 minutes, in the end, when you take the meat, it should stretch. If you have a powerful mixer or a kitchen machine with a "spatula" attachment, then the technique will help you. I do it all in the kitchen machine.

In warm salt water (1 liter of water + 3 tablespoons of table salt) soak the collagen casing for 20 minutes. Then cut the shell into 4 pieces of 35 cm.

Fill the shell tightly with minced meat (I stuff it through a special syringe), tie the ends well with twine and put in the refrigerator for a day.

Remove from the refrigerator and leave to lie for 2-3 hours at room temperature.

Heat the oven to 60 ° (convection). Put a culinary thermometer into one of the sausages, put on a baking sheet so that they do not touch each other, and put in the oven.

The first 30 minutes we bake at 60 °, the next 15 minutes - 65 °, the next 30 minutes - 70 °. And then we increase the temperature in the oven to 80 ° and bake until tender. Readiness is determined by a thermometer. The internal temperature of the sausage should reach 68-70 degrees.

Then put the sausage in a cup and put it under a cold shower for 15-20 minutes. After the shower, wipe it dry and hold it in the smokehouse for about 20 minutes, purely for a pleasant aroma (heat the smokehouse, turn it off and let the sausage hang in it).

Semi-smoked pork sausage. Natural shell... Simple and tasty.

Ingredients for Finnish Homemade Cervelat:

Recipe "Finnish homemade cervelat":

To give the sausage a characteristic ham flavor, the meat should be salted beforehand. Cut the pork pulp (1300 g) into pieces, add salt (24 g), glucose (2 g) and mix. In order for the sausage pulp to have an appetizing burgundy red color, we use nitrite salt. You can also use regular table salt, but in this case, the flesh of the sausage will have a grayish color (normal for boiled meat color like boiled pork). Do not add spices at this stage. We put the meat in a suitable dish and send it to the refrigerator for three days. It is desirable that the temperature at which the meat is located does not exceed 3 degrees C. Mix the meat once a day.

You cannot do without lard in the manufacture of sausages. Its content in sausage is 30-40%. You need to take the hardest bacon - from the back. Salo is also salted. Cut the bacon into cubes and cover with table salt. The amount of salt is arbitrary, the lard will not oversalt in any case. We send lard to the refrigerator.

We take out meat and bacon from the refrigerator. We wash the fat with water - remove excess salt. Now you need to cook the minced meat, and it is desirable that the grill grill has a diameter of 6 mm or more. Mix the meat with lard and slightly freeze it in the freezer. This is necessary in order for the meat grinder to cut the meat, and not "chew".

We turn the meat in a meat grinder. In this version of the cervelat, meat and lard are chopped in the same way.

We crush the spices. You can do it manually, you can use an electric mill. It is important that the spices are freshly ground. It is not worth increasing the amount of spices.

Add spices to the minced meat and knead it thoroughly. We beat the minced meat until it begins to reach for the spoon, and a characteristic white coating appears on the walls of the bowl.

We cut the pork belly into pieces 50 cm long and stuff it with minced meat. We fill it quite tightly. It is convenient to use the attachment for making sausages - an attachment to the meat grinder. Tie tightly the ends of the belly with sausage string and roll the sausage into a ring. I got three rings. We send the sausage to the refrigerator for a day. During this time, the sausage will absorb the aroma of spices and thicken. Actually, the sausage needs to be hung, but I just had it on the board.

We take out the sausage and let it lie for a couple of hours at room temperature - let it warm up. Now the sausage should be "cooked". In this case, this means that the sausage needs to be heated to a temperature of 71 degrees C inside. And to warm up slowly, slowly. It is convenient to do this in a modern electric oven. Insert the temperature probe inside the sausage. Put the sausage on the wire rack and turn on the oven. We set the heating mode - the fan, the temperature of the air circulating in the oven is 80 degrees C, the final heating temperature of the probe is 71 C. Already at 50 C the sausage begins to turn red, at 60 C the sausage begins to "shine" at 70 C somewhere and a drop of fat appears on a surface. I stretched the cooking process for 2 hours.
When the sausage is cooked, it must be properly cooled. First, cool in air to room temperature. Then we keep it in the refrigerator for 8-10 hours. Now you can taste the sausages.

The surface of the sausage is dry, slightly glossy, reddish in color. The sausage is quite dense, elastic, restores its shape after deformation.

On the cut, the sausage has a pleasant pinkish color, the pattern is interesting, although it is not strongly identified, the filling is dense, homogeneous, without cavities.

The taste is pleasant, balanced in spices and salt. The flesh of the sausage is rather soft, but not crumbly.

P.s. Although the text contains the term "semi-smoked sausage", I did not smoke the sausage in any way, since I did not intend to store it for a long time. The word "semi-smoked" was used to show which group of sausages my sausage... It would be more correct to call it "half-cured sausage", but bad luck - there is no such term.

P.p.s. If there is a desire to cook really semi-smoked sausage, but there is no smokehouse, then you can proceed as follows. Before placing the sausage in the oven, moisten it liberally " liquid smoke". And when you take it out of the oven, brush it with smoke again. Sometimes I do this when I'm going to store the sausage for more than a week.

This is, in fact, the culprit itself - Home Cervelat, yeah.
Here, to be honest, I am a "girl" spoiled by the most I can not with any gastronomic, but this ...
Yes Yes Yes. But how it smells!
Are we going to do it ourselves?
As usual, I will show you how they do it and tell you how it is possible to cope with this at home on your own, the result is worth it, do not even hesitate. And fuss, by and large, is not very much.

So, what we need and basic proportions.
Necessary! Pork!

Ingredients

for 1 kg of minced meat Has already

• for minced meat:
• Pork neck - 300 g
• Pork belly - 300 g
• Pork shoulder - 300 g
• spices for 1 kg of minced meat:
• Salt - 20 g
• Sugar - 1 g
• Ground black pepper- 3 g
• Black peppercorns- 3 g
• Nutmeg - 1 g
• Garlic - 10 g

• Choose the fatter neck or add fat!
  
• They have salt with the addition of nitrate, but this is exclusively for long-term storage and color preservation, you will not need
  
• Ground black pepper must be fresh - smell! Nutmeg goes well with pork
  
• And, of course, you need a casing for the sausage, best of all - natural prepared intestines
  
  

And then there is anything you like. We made their classic black pepper cervelat. But this sausage can be natural (only meat), with pistachios, with mushrooms, and on holidays and in season they even make it with a truffle. Looks amazing, in addition to the truffle just chopped coarsely enough into minced meat, it is laid out in slices right under the shell, so it's beautiful, yeah. Deadly! And the natural is prepared "in Lyons style" - stewed with onions and red wine, and it is sent to the table with hot brioche.

1.

Well, and further. We take all the meat in equal proportions and chopped into large identical pieces.
Attention! I already wrote about this in. The meat you are working with must be very cold! This is a prerequisite. Otherwise, you simply will not get the desired texture of minced meat. Immediately from the refrigerator and into the meat grinder!

They screw a grate with very large holes into the meat grinder, almost twice as many as for ordinary "sausages" (we made them last week, I will definitely show you).

2.

Now we prepare the spices - mix with salt and sugar. Chop the garlic coarsely enough (they do it in a blender with their volumes).

Print recipe

Cervelat came to us from Switzerland. The very name of boiled-smoked pork sausage comes from the Latin term cerebellum, but the Swiss called it "cervelo". You can cook this sausage at home.

In accordance with the Russian GOST, cervelat must contain 25% of the highest grade beef, 25% of lean and 50% of fatty pork, spices and herbs, salt and a little sugar are also added. Sodium nitrite may be added as a preservative and coloring agent. But our version of homemade cervelat is only pork.
We need:
pork (shoulder) - 1.8 kg;
lard - 200 g;
nitrite salt - 18 g;
table salt - 18 g;
sugar - 5 g;
powdered milk - 10 g;
white pepper - 3 g;
nutmeg - 3 g;
cardamom - 3 g;
cognac - 40 ml. Put fresh pork shoulder and fat in the freezer and freeze slightly (about 2-3 hours). Why is this done: firstly, meat is cut easier, secondly, when we pass it through a meat grinder, the meat should not heat up to a temperature above 12 degrees, and thirdly, the fat should not start to melt.
Pass the meat and fat through a meat grinder (the largest grill).


Add all the spices and cognac to the meat and mix the minced meat until a viscous, sticky homogeneous mass. We stir manually for 10-15 minutes, in the end, when you take the meat, it should stretch. If you have a powerful mixer or a kitchen machine with a spatula attachment, then the technique will help you. I do it all in the kitchen machine.
In warm salt water (1 liter of water + 3 tablespoons of table salt) soak the collagen casing for 20 minutes. Then cut the shell into 4 pieces of 35 cm.
Fill the shell tightly with minced meat (I stuff it through a special syringe), tie the ends well with twine and put in the refrigerator for a day.


Remove from the refrigerator and leave to lie for 2-3 hours at room temperature.
Heat the oven to 60 ° (convection). Put a culinary thermometer into one of the sausages, put on a baking sheet so that they do not touch each other, and put in the oven.
The first 30 minutes we bake at 60 °, the next 15 minutes - 65 °, the next 30 minutes - 70 °. And then we increase the temperature in the oven to 80 ° and bake until tender. Readiness is determined by a thermometer. The internal temperature of the sausage should reach 68-70 degrees.
Then put the sausage in a cup and put it under a cold shower for 15-20 minutes. After the shower, wipe it dry and hold it in the smokehouse for about 20 minutes, purely for a pleasant aroma (heat the smokehouse, turn it off and let the sausage hang in it).
Then we put the sausage in the refrigerator for a day to ripen.

Home cervelat, the best home smoked sausage, although we are accustomed to some Soviet sausage, some to Rokskoy sausage ..
It is now that we are spoiled by pseudo abundance on the shelves, for hot smoked sausage called Servilat is not.
Disgustingly fatty cervelat, and it is not clear what the edible sausage casing is made of.
Pepper and chemistry, poured into the minced meat, over and above the measure.

At the same time, it is sometimes positioned as a home cervelat, that is homemade sausage hot smoked.

Home cervelat traces its history back to the Middle Ages.
Then, in Latin, it was called cerebelum cerebellum, renamed cervelle cervelle in France and cervello cervello in Mecca of all sausage affairs, Italy.
By the way, cerebellum cerebellum means cerebellum, we understand what cerebral phenomena are, homemade cervelat will protect us from cerebral pathology!
However, like any homemade sausage, it heals better than doctors!

Homemade cervelat recipe.

We take
Barbed beef (25%),
Lean pork (25%),
Pork belly (30%),
Pork lard, it is also lard 20%
Salt, ground pepper, ground nutmeg.
Guts for sausage beef blue, or in extreme cases, artificial casing for sausage belkozin.

Cut the beef, pork and brisket into pieces of about 4-5 cm. Salt to taste.
All types of meat are salted in a separate bowl.
Placed in a refrigerator or cold cellar for maturation for a day.

(The meat you are working with must be very cold! This is a prerequisite. Otherwise, you simply will not get the desired texture of minced meat. Immediately from the refrigerator and into the meat grinder!)

We grind the meat in a meat grinder with a 4 mm grill.
Mix the minced meat, add spices, and add salt to taste.

I still sometimes leave 15-20 percent of each type of meat, freeze it lightly and finely chop it with a knife into pieces of 2x2 or 3x3 mm.

Believe me, minced meat slices will improve its structure and look very aesthetically pleasing.

In general, real homemade salami and cervelat are made only from finely chopped meat, and no meat grinders.
And the bacon must be cut by hand into small cubes.
After all, we don't want to see a greasy smear on the cut of a homemade servilat, like in a store sausage.

The next step is preparing the intestine for the sausage.
If the guts for the sausage were bought dry, they must be soaked in water for several hours, and rinsed from the inside as well several times.
The water can be warm, at the end of the process we rinse with boiled, warm water.

Beef casings for sausages and their features.
Beef casings for sausage are much stronger than pork intestines and allow stuffing sausage casing with minced meat very tightly.

The sausage casing is stuffed through a cone or a meat grinder attachment.
You can adjust the neck from a cut plastic bottle.
Pre-stuffed with minced meat, the sausage casing is compacted manually and excess air is squeezed out.

If there are air bubbles, they are pierced with a pin and squeezed out with care, while the sausage gut should not burst.
Then the sausage is tied with twine with loops at the end of the sausage loaf and hung in a cool place for 12-24 hours to shrink the minced meat.
Then the sausage is smoked at 60-70 degrees Celsius for 2-3 hours.
This so-called primary smoking, tanning of the sausage casing increases its strength.
You can simply wrap apple or cherry sawdust in foil, beech or linden, pierce with a match to release smoke, and put on a hot baking sheet or frying pan.
Cover the top, for example with a saucepan, so a mini smokehouse is ready, if anyone does not have a real one.
The preliminary smoking of the sausage was successful, the next stage is boiling or steaming.
Earlier in the Middle Ages, cervelat was simply doused with boiling water, now we can hold it in hot water half an hour or steam in a double boiler.
The main thing is that the temperature inside the loaf reaches 70 degrees, and it was kept for 15 minutes.

When cooking sausages and steaming, do not forget to pierce sausage guts filled with minced meat with a needle or pin. Otherwise, they may burst.
Let us recall the terrible dream of the gallant soldier Schweik, when he woke up in a cold sweat.
Schweik forgot to chop the sausage during heat treatment, the sausage casing burst, and this is a terrible sin for a gourmet.
The next step in making homemade servilat is to cool the sausage loaves under running cold water.
You can simply spray it under the shower over a bucket or pan so that the fat does not stick to the plumbing.
They cooled and hung the loaves to dry and shrink for a couple of three hours.
The final stage is secondary smoking at a temperature of 33-45 degrees from 24 hours to 48.
Depending on the temperature.
Smoking homemade sausage like cervelat takes longer the lower the smoke temperature.
At 45 degrees, sometimes 16-18 hours are enough.
After smoking the sausages, you can dry your homemade servilat in a cool room, preferably in a draft for 2-3 days.
If there are no normal conditions in the room, you can use the refrigerator at a temperature of 3-5 degrees.
In general, experiment - the road will be mastered by the walking!
Bon appetit, homemade sausage is a guarantee of health!