BLUE WINDOW | Food Travels in the Alps | Cervelas / Cervelat (bacon, beef, pork sausage)

Cervelas / Cervelat SWITZERLAND bacon, beef, pork sausage

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This recipe is for a rustic cervelas.

600 g lean beef, minced 4
60 ml ice water
440 g fatty pork belly, minced
300 g bacon, cubed small
200 g pork neck, minced
20 g salt
1 tbsp heaped marjoram, dried
10 g onions, diced
5 g black pepper
2 garlic cloves, crushed
Cinnamon, ground, large pinch
Cloves, ground, large pinch
Ginger, ground, large pinch
Nutmeg, large pinch

Blitz ingredients in a food processor. Stuff into sausage casings, twist at 36 mm. Smoke over a fire at no more than 80°C and no lower than 50°C for 20 minutes three times. Cook in water, 75°C, for 25 minutes. Cool in cold water.