📝 About This Recipe
Known as the 'National Sausage' in many German-speaking regions, the Cervelat is a culinary masterpiece of finely balanced beef and pork, cold-smoked to perfection. This recipe captures the essence of the German 'Wurstwaren' tradition, offering a firm, snappy texture and a deep, smoky aroma accented by white pepper and nutmeg. Whether enjoyed thinly sliced on dark rye bread or grilled until the ends curl into 'flowers,' it is the ultimate expression of rustic European charcuterie.
🥗 Ingredients
The Meat Base
- 500 grams Beef Chuck (lean, chilled and cubed)
- 300 grams Pork Shoulder (well-marbled, chilled and cubed)
- 200 grams Pork Back Fat (Speck) (firm, cold, and diced small)
The Cure and Seasoning
- 2.5 grams Prague Powder #1 (Curing Salt) (essential for safety and pink color)
- 18 grams Kosher Salt (adjust to taste preference)
- 3 grams White Pepper (freshly ground)
- 1 gram Ground Nutmeg (adds the classic German warmth)
- 1 gram Garlic Powder
- 2 grams Dextrose or Sugar (to feed the fermentation/balance salt)
- 50 milliliters Ice Water (to keep the meat emulsion cold)
Casings
- 1-2 pieces Beef Middles or Protein Casings (38-42mm diameter, soaked in warm water)
👨🍳 Instructions
-
1
Begin by chilling all metal grinder parts (auger, blade, and plate) in the freezer for 30 minutes to ensure a clean cut of the meat fat.
-
2
Cube the beef and pork into 1-inch pieces and spread them on a baking tray; place in the freezer for 20 minutes until the edges are firm but not frozen solid.
-
3
Grind the chilled beef and pork shoulder through a fine 3mm (1/8 inch) plate into a chilled bowl.
-
4
Grind the pork back fat separately through the same fine plate and keep it strictly refrigerated until needed.
-
5
In a small bowl, whisk together the kosher salt, curing salt, white pepper, nutmeg, garlic powder, and dextrose.
-
6
Combine the ground meats and fat in a stand mixer fitted with a paddle attachment. Add the spice mix and the ice water.
-
7
Mix on medium speed for 3-5 minutes until the primary bind is achieved; the mixture should look 'fuzzy' and feel very sticky to the touch.
-
8
Prepare your casings by rinsing thoroughly and stuffing the meat mixture firmly into the 38-42mm casings, ensuring there are no air pockets.
-
9
Tie off the ends with butcher's twine, creating links about 12-15cm in length. Prick any visible air bubbles with a sterile needle.
-
10
Hang the sausages at room temperature for 2-4 hours to allow the surface to dry completely; this 'reddening' phase is crucial for the smoke to adhere.
-
11
Place the sausages in a cold smoker. Smoke using beechwood or hickory chips at 70°F-85°F (21°C-30°C) for 12 to 24 hours until a deep mahogany color is achieved.
-
12
After smoking, poach the sausages in 170°F (75°C) water until the internal temperature reaches 152°F (67°C). This usually takes about 30-45 minutes.
-
13
Immediately plunge the sausages into an ice bath for 10 minutes to stop the cooking process and prevent the casing from shriveling.
-
14
Bloom the sausages by hanging them at room temperature for 2 hours to develop the final color, then refrigerate overnight before slicing.
💡 Chef's Tips
Temperature is everything—keep the meat below 40°F (4°C) during grinding to prevent the fat from melting, which causes a grainy texture. If you don't have a smoker, you can add 3g of high-quality liquid smoke to the water, though the flavor will be less complex. Always use 'Prague Powder #1' for this recipe to ensure food safety during the long smoking and drying process. For the classic 'curled' look, score the ends of the sausage in a cross pattern before grilling or frying. Store the finished Cervelat wrapped in parchment paper rather than plastic to allow the sausage to breathe.
🍽️ Serving Suggestions
Serve cold and thinly sliced with a sharp German mustard and a side of pickled cornichons. Pair with a crisp German Pilsner or a malty Doppelbock to cut through the richness of the pork fat. Enjoy as a 'Wurstsalat' by slicing the sausage into matchsticks and tossing with vinegar, oil, and onions. Lightly grill the sausage and serve alongside a warm, vinegary Swabian potato salad. Layer slices onto buttered sourdough or 'Schwarzbrot' for an authentic German Abendbrot (evening bread).