Cervelat

European semi-dry sausage, an equivalent of American summer sausage. Definition covers countless recipes and sausages with the name cervelat made in many countries. You can call Thuringer, the Thuringer Cervelat, or Summer Sausage the Cervelat Summer sausage and both names are correct describing the same type of sausage.

MeatsMetricUS
beef700 g1.54 lb
pork300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt23 g4 tsp.
Cure #12.5 g½ tsp.
dextrose (glucose)10.0 g2 tsp.
black pepper, ground3.0 g1½ tsp.
black pepper, whole2.0 g1 tsp.
coriander2.0 g1 tsp.
mustard seeds, whole4.0 g2 tsp.
ginger1.0 g½ tsp.
F-LC culture0.24 guse scale
Instructions
  1. Grind pork and beef through 3/16” plate (5 mm).
  2. Mix all ingredients with meat.
  3. Stuff into beef middles or fibrous casings about 60 mm diameter, form 30” links.
  4. Ferment at 38º C (100º F) for 24 hours, 90-85% humidity.
  5. Introduce warm smoke (43º C, 110º F), 70% humidity, for 12 hours. Gradually increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
  6. For a drier sausage: dry for 2 days at 22-16º C (60-70º F), 65-75% humidity or until desired weight loss has occurred.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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The Art of Making Fermented Sausages
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Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish