Make your own Swiss cervelat - crispy, hearty, delicious
In this article, I'll show you how to make your own Swiss cervelat. With a moderate amount of effort, you can achieve a super tasty result.
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Cooking tools:
- Chef's knife
- Cutting board
- Freezer
- Meat grinder
- Food processor
- Sausage stuffer
- Funnel
- Smoker
- Pot
- Stove
- Instant-read thermometer
- Mixing bowl
- Grill
Ingredients
- 45 % lean beef e.g. shoulder (450 g)
- 25 % pork loin fat (250 g)
- 15 % pork rind (150 g)
- 15 % bulk / ice snow (150 g)
- 15 1/2 g salt
- 2 1/2 g cure #1
- 3 g cutter aid
- 2 g black pepper
- 1 g mace
- 3/4 g coriander
- 1/2 g cloves
- 50 g fresh onion
- 2 1/2 g fresh garlic
Ready to cook this?
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