Cervelat Sausage
Cervelatwurst is a finely ground, cold-smoked raw sausage with a balanced spice profile and mild smoky note. It belongs to the durable sliced sausage varieties and is briefly ripened after smoking. Its fine texture and mild character make it a classic bread topping.
Ingredients(for 1 kg)
Instructions
Prepare and Grind Meat
1 hourCut meat and fat separately into grinder-sized pieces and semi-freeze to –2 °C. Grind pork and beef through the 3 mm plate, back fat through the 5 mm plate. Knead all ingredients thoroughly.
Ripening the Raw Sausage Mix
24 hoursCover the seasoned mixture and rest at 4 °C for 24 hours. This promotes color development and gives the spices time to penetrate evenly.
Filling
30 minutesFill mixture firmly into beef middle casings (caliber 45–55), tie sausages to approx. 25–30 cm. Pierce air bubbles. Let sausages dry for 12 hours at 15 °C.
Cold Smoking
2–3 × 8 hoursCold smoke sausages 2 to 3 times (max. 20 °C) with beech-oak smoke. Pause 24 hours between each smoking session. The sausages should develop a deep brown color.
Post-Curing
5–7 daysHang sausages at 12–15 °C and 72–78% humidity until a weight loss of 20–25% is achieved. Daily inspection for mold; white noble mold is tolerable, green mold should be wiped off.
Pro Tip
Starter cultures ensure the desired color development and controlled fermentation – never skip them when making raw sausage with a ripening phase.
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