📝 About This Recipe
Known as the 'National Sausage of Switzerland,' the Cervelat is a culinary icon featuring a smoky, snappy exterior and a finely textured, savory interior. This recipe utilizes the traditional method of lactic acid fermentation and cold smoking to achieve its signature tangy depth and firm bite. Whether grilled until the ends curl into 'claws' or sliced into a classic Wurstsalat, this sausage represents the pinnacle of Swiss charcuterie craftsmanship.
🥗 Ingredients
The Meat Blend
- 500 grams Beef Chuck (lean, chilled to 0°C/32°F and cubed)
- 300 grams Pork Shoulder (chilled and cubed)
- 200 grams Pork Back Fat (very cold, diced)
- 150 grams Crushed Ice (to maintain emulsion temperature)
Curing & Fermentation
- 18 grams Kosher Salt
- 2.5 grams Prague Powder #1 (Pink curing salt)
- 5 grams Dextrose (Fuel for the starter culture)
- 0.5 grams Lactic Acid Starter Culture (e.g., Bactoferm F-RM-52, dissolved in 2 tbsp distilled water)
Spices & Aromatics
- 3 grams White Pepper (ground)
- 1 gram Mace (ground)
- 1 gram Coriander Seeds (toasted and ground)
- 2 grams Garlic Powder
- 2 grams Onion Powder
Casing
- 34-38 mm Beef Middle Casings (rinsed and soaked in lukewarm water)
👨🍳 Instructions
-
1
Ensure all meat and equipment (grinder head, blades, bowls) are thoroughly chilled. Place the cubed beef, pork, and fat in the freezer for 30 minutes until 'crunchy' but not frozen solid.
-
2
Grind the beef and pork through a fine (3mm) plate. Grind the pork fat separately through the same plate.
-
3
In a heavy-duty food processor or buffalo chopper, combine the ground beef and pork with the salt, pink salt, and half of the crushed ice. Pulse until it forms a coarse paste.
-
4
Add the ground fat, remaining ice, dextrose, spices, and the dissolved starter culture. Process on high speed until the mixture reaches a smooth, tacky emulsion (similar to a fine pate). Monitor the temperature; do not let the meat exceed 12°C (54°F).
-
5
Stuff the emulsion into the prepared beef casings using a sausage stuffer, ensuring there are no air pockets. Tie off into 12-15cm links using butcher's twine.
-
6
Prick any visible air bubbles with a sterile needle. Wipe the exterior of the sausages clean and dry.
-
7
Hang the sausages in a warm, humid environment (approx. 24°C/75°F with 90% humidity) for 24-48 hours. This is the fermentation phase where the color will redden and the pH will drop to provide that signature tang.
-
8
Transfer the sausages to a smoker. Cold smoke using beechwood or hickory at 30°C (85°F) for 12 hours until a deep mahogany color is achieved.
-
9
After smoking, poach the sausages in 75°C (167°F) water (not boiling!) until the internal temperature reaches 68°C (155°F). This usually takes 30-40 minutes.
-
10
Immediately plunge the sausages into an ice bath for 10 minutes to stop the cooking and prevent the casings from shriveling.
-
11
Hang at room temperature for 2 hours to bloom (deepen the color), then refrigerate overnight before consuming.
💡 Chef's Tips
Temperature is your best friend; keep the meat near freezing during grinding to prevent the fat from melting and ruining the emulsion. If you don't have a fermentation chamber, an oven with the light turned on and a pan of water at the bottom can serve as a makeshift warm, humid environment. Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. For the most authentic snap, use beef casings; hog casings are a substitute but won't provide the same traditional texture.
🍽️ Serving Suggestions
Classic Swiss Wurstsalat: Sliced thin with Gruyère cheese, onions, and a vinaigrette. Grilled 'Claw' Style: Score the ends in a cross-pattern and grill over an open fire until the ends curl outward. Serve with a dollop of sharp Thomy mustard and a slice of crusty Bürli bread. Pair with a crisp Swiss Chasselas wine or a cold Lager beer.