Delicious Homemade Cervelat: A Step-by-Step Guide

Ingredients

2 lbs of pork shoulder
1 lb of beef chuck
1/2 cup of crushed ice
1/4 cup of non-fat dry milk
2 tablespoons of kosher salt
1 tablespoon of dextrose
1 tablespoon of ground white pepper
1 tablespoon of garlic powder
1 teaspoon of mace
1/2 teaspoon of cure #1
1/2 teaspoon of ground coriander
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cardamom
10 feet of hog casings

Steps and instructions

Start by cutting the pork shoulder and beef chuck into small chunks that your grinder can handle. Place the meat in the freezer for about an hour to firm up.
In the meantime, soak your hog casings in warm water and rinse a few times through the interior.
Grind the semi-frozen meat through the medium plate of your grinder into a bowl set in ice.
Add the crushed ice, non-fat dry milk, kosher salt, dextrose, ground white pepper, garlic powder, mace, cure #1, ground coriander, ground nutmeg and ground cardamom to the ground meat. Mix thoroughly until the mixture becomes sticky and a primary bind is achieved.
Stuff the mixture into the prepared hog casings and twist off into 6 inch links. Prick all over with a sausage pricker to eliminate any air pockets.
Allow the sausages to dry at room temperature for an hour, then transfer to the refrigerator and let them sit uncovered for 12-24 hours to bloom.
When ready to cook, steam or boil the cervelat until the internal temperature reaches 154F (68C). Then, if desired, finish on a hot grill for a few minutes on each side until browned and crispy.
Let the sausages rest for a few minutes before serving. Enjoy!

Tools for making

Grinder - A sturdy meat grinder to grind the pork shoulder and beef chuck.
Sausage stuffer - A sausage stuffer attachment or a standalone sausage stuffer to stuff the meat mixture into hog casings.
Sausage pricker - A sausage pricker tool to remove any air pockets from the stuffed sausages.
Large bowl - A large bowl to hold the ground meat mixture while mixing in the seasonings.
Ice - Crushed ice to keep the meat mixture cold during the mixing process.
Measuring cups and spoons - To accurately measure the dry ingredients such as non-fat dry milk, kosher salt, dextrose, ground white pepper, garlic powder, mace, cure #1, ground coriander, ground nutmeg, and ground cardamom.
Hog casings - Natural hog casings to stuff the meat mixture into and create the sausages.
Sausage pricker - A sausage pricker tool to remove any air pockets from the stuffed sausages.
Steamer or large pot - A steamer or a large pot to cook the cervelat sausages by either steaming or boiling them.
Grill - A hot grill to finish the sausages if desired, giving them a browned and crispy exterior.
Food thermometer - A food thermometer to accurately measure the internal temperature of the sausages to ensure they are fully cooked.

Recipe variations

Substitute the pork shoulder and beef chuck with other types of meat such as venison, lamb, or turkey to create unique flavor profiles.
Add additional spices or herbs to the mixture, such as paprika, chili powder, thyme, or sage, to customize the flavor.
Experiment with different types of casings, such as collagen casings or natural sheep casings, for a different texture.
Create a smoked version of cervelat by smoking the sausages over low heat using your preferred wood chips.
Make a vegetarian version by replacing the meat with a combination of cooked lentils, mushrooms, and breadcrumbs.
For a gluten-free option, use gluten-free breadcrumbs or almond flour instead of non-fat dry milk.
Adjust the level of spiciness by adding crushed red pepper flakes or cayenne pepper to the mixture.
Include grated cheese, such as Swiss or cheddar, in the sausage mixture for added richness.
Serve the cervelat with different dipping sauces or condiments, such as mustard, horseradish, or barbecue sauce.
Cut the sausages into smaller pieces and use them as toppings for pizzas, salads, or pasta dishes.

Recipe overview

Welcome to our delicious Cervelat recipe! Cervelat, often referred to as the national sausage of Switzerland, is a delightful combination of pork, beef, and a mixture of spices, stuffed into hog casings and cooked to perfection. Our version of this Swiss classic is sure to satisfy your cravings for a hearty and savory sausage.

This step-by-step guide walks you through the process of making your own Cervelat at home. You'll start by grinding your meat, then mixing it with an array of spices for that signature flavor. After stuffing the meat into casings and allowing them to bloom, you'll cook your Cervelat to the perfect temperature for a juicy and flavorful bite every time.

Whether you're a sausage enthusiast looking to expand your homemade repertoire, or a lover of Swiss cuisine wanting to recreate a fondly remembered taste, this Cervelat recipe is a fun and rewarding culinary adventure. Bon appétit!

Common questions

Can I use different types of meat for this recipe?
Yes, you can experiment with different cuts of pork and beef, as long as they have a good amount of fat content and are suitable for grinding.
Can I substitute the hog casings with another type of casing?
While traditional cervelat uses hog casings, you can try using other natural casings like sheep or beef casings, or even synthetic casings if desired.
Is it necessary to add the non-fat dry milk?
The non-fat dry milk helps to provide moisture and improve the texture of the sausages. However, if you don't have it on hand, you can omit it, but the texture may be slightly different.
Can I skip the step of blooming the sausages?
Blooming the sausages in the refrigerator allows the flavors to meld and the casings to dry slightly. It is recommended for best results, but if you're in a hurry, you can skip this step.
Can I grill the cervelat without steaming or boiling it first?
While steaming or boiling the cervelat ensures that it is fully cooked, you can skip this step if you prefer and directly grill the sausages. However, make sure to cook it thoroughly to an internal temperature of 154F (68C).

Serving dishes and utensils

Grinder - A grinder with a medium plate is needed to grind the pork shoulder and beef chuck.
Sausage stuffer - A sausage stuffer is essential for stuffing the meat mixture into the hog casings.
Sausage pricker - A sausage pricker is used to eliminate any air pockets in the stuffed sausages.
Steamer or pot - A steamer or large pot is required for steaming or boiling the cervelat sausages.
Grill - Optional but recommended for finishing the sausages, giving them a nice browned and crispy exterior.
Thermometer - A meat thermometer is handy to check the internal temperature of the sausages while cooking.

Origin stories

Originating from Switzerland, Cervelat, the national sausage, carries a rich history and is deeply ingrained in the Swiss culture. The name "Cervelat" comes from the Latin words cerebrum, referring to the brain, and salatus, meaning salted. This is a nod to the sausage's historical ingredients. Today, however, Cervelat is primarily made from a blend of pork, beef, bacon, and ice, mixed with an array of spices. The sausage is a staple at Swiss barbecues, and no soccer match is complete without a sizzling Cervelat. Interestingly, there was a "Cervelat crisis" in 2008 when a key ingredient - the Brazilian cow intestine used as casing - was endangered due to the mad cow disease scare. The Swiss, not finding any suitable replacement, went so far as lobbying with the Brazilian government to ensure their beloved sausage's survival. Such is the charm of the humble Cervelat, a symbol of Swiss identity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.