Meats and Sausages
Cervellata
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 It was originally made of beef and pork plus a beef or pig brains (“cervello” means brain in Latin), however, the brains are not added nowadays.
| Meats | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
Notes
* Pecorino is the name of a family of hard Italian cheeses made from ewe’s milk.
The sausage can be roasted, grilled or stewed with mushrooms and tomatoes.
