European semi-dry sausage, an agnate of American summer sausage. Analogue covers endless recipes and sausages with the name cervelat fabricated in abounding countries. You can alarm Thuringer, the Thuringer Cervelat, or Summer Sausage the Cervelat Summer sausage and both names are actual anecdotic the aforementioned blazon of sausage.
|beef||700 g||1.54 lb|
|pork||300 g||0.66 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||23 g||4 tsp.|
|Cure #1||2.5 g||½ tsp.|
|dextrose (glucose)||10.0 g||2 tsp.|
|black pepper, ground||3.0 g||1½ tsp.|
|black pepper, whole||2.0 g||1 tsp.|
|coriander||2.0 g||1 tsp.|
|mustard seeds, whole||4.0 g||2 tsp.|
|ginger||1.0 g||½ tsp.|
|F-LC culture||0.24 g||use scale|
- Grind pork and beef through 3/16” bowl (5 mm).
- Mix all capacity with meat.
- Stuff into beef middles or coarse casings about 60 mm diameter, anatomy 30” links.
- Ferment at 38º C (100º F) for 24 hours, 90-85% humidity.
- Introduce balmy smoke (43º C, 110º F), 70% humidity, for 12 hours. Gradually access smoke temperature until centralized meat temperature of 140º F (60º C) is obtained.
- For a drier sausage: dry for 2 canicule at 22-16º C (60-70º F), 65-75% clamminess or until adapted weight accident has occurred.
- Store sausages at 10-15º C (50-59º F), 75% humidity.