Cooking such a popular delicacy as cervelat is not so difficult. Of course, it's easier to buy in a store, but a cervelat cooked at home and with a soul is much tastier.
Ingredients:
- 300 g pork neck
- 300 g scoop
- 300 g pork belly,
- a couple of cloves of garlic,
- a pinch of sugar and nutmeg,
- 20 g salt
- ground black pepper,
- peppercorns.
Preparation:
- Meat, which is available in equal proportions, must be cut into large pieces. It is desirable that the meat is cold. This is to get the correct texture of the cervelat. Therefore, meat must be placed in a meat grinder immediately from the refrigerator. We make minced meat from meat.
- Spices must be thoroughly mixed with salt and sugar, coarsely chopped garlic. Place the spices and garlic in the minced meat, chop in a mixer.
- The next step is to soak dry pork intestines in warm water. Next, they need to be rinsed, thereby preparing them for filling.
- The intestines are put on a specialized attachment and quickly filled with minced meat to avoid unnecessary voids. The sausage should be tied with wet twine.
- The finished loaf is pricked so that it does not burst when it dries.
- The "loaves" of sausage must be carefully hung up and allowed to hang for a day so that the minced meat is tamped. First, they must be placed in a room with room temperature, and then the loaves must be removed to a cool place.
- After the appointed time, the sausage must be cooked in a water bath. Water is placed in the lower container, brought to a boil; in the upper - the product necessary for cooking. However, the top container must not come into contact with water.
- Finally, the sausage should be lightly baked in the oven. Delicious homemade cervelat is ready!
