Homemade Pork Shoulder Cervelat

Pork shoulder, Cold water, Table salt, Curing salt, Nutmeg, Allspice, Black pepper, Hot paprika, Dried garlic, Coriander, Collagen casing

Cooking: 10 min. Slice: 10 min. Mix: 15 min. Chill in the refrigerator: 12 h. Let it stand: 10 min. Cooking: 20 min. Bake in the oven: 3 h. Cool down: 5 min. Chill in the refrigerator: 12 h.

Crush black pepper (2 g), allspice (2 g), and coriander (2 g) in a mortar. Add nutmeg (2 g), hot paprika (2 g), dried garlic (2 g), table salt (10 g), and curing salt (10 g).

Pork shoulder (1000 g) should be very cold. Cut the meat, pass it through a meat grinder, add the salt and spice mixture, then mix for 10-15 minutes until the mince becomes sticky and uniform. Cover the mince directly with film and refrigerate overnight.

Collagen casing is soaked in cold salted water for 10 minutes. Add cold water (30 g) to the mince to make it more elastic, then fill the casing tightly with a sausage stuffer and tie the ends.

Bake the cervelat in a convection oven: first at 80°C for about 2 hours, then at 110°C for about 1 more hour, until the internal temperature reaches 70-72°C. Chill the cooked sausage in ice water for 5 minutes, dry it, and refrigerate overnight so the flavor and texture stabilize.