Cooking such a popular delicacy as cervelat is not such a difficult event. Of course, it’s easier to buy in a store, but cervelat cooked at home and with a soul is much tastier.
Pick your recipe
Ingredients:
- 300 g pork neck
- 300 g spatula
- 300 g of pork belly,
- a pair of garlic cloves
- a pinch of sugar and nutmeg,
- 20 g of salt
- ground black pepper,
- pepper peas.
Cooking:
- The meat, which is available in equal proportions, needs to be cut into large pieces. It is advisable that the meat is cold. This is necessary to obtain the correct texture of the cervelat. Therefore, in a meat grinder, meat should be placed immediately from the refrigerator. We make minced meat.
- Spices must be thoroughly mixed with salt and sugar, chopped garlic coarsely. Place spices and garlic in minced meat, grind in a mixer.
- The next step is to dry the pig’s intestines in warm water. Then they need to be washed, thereby preparing for filling.
- The intestines are put on a specialized nozzle and quickly filled with minced meat to avoid the appearance of unnecessary voids. Sausage needs to be bandaged with wet twine.
- The finished loaf is pierced so that when it does not dry, it bursts.
- Sausages “loaves” of sausage must be carefully hung and allowed to hang for 24 hours so that the stuffing is rammed. First they need to be placed in a room with room temperature, and then the loaves must be removed in a cool place.
- After the appointed time, the sausage needs to be boiled in a water bath. Water is placed in the lower container, brought to a boil; to the top - the product necessary for cooking. However, the top container must not come in contact with water.
- Finally, the sausage should be lightly baked in the oven. Delicious homemade cervelat is ready!