Mixed Meat Cervelat
Mixed cervelat combines chicken, pork, and beef, making the flavor softer than a classic beef-heavy version. It is protein-rich with a dense sausage aroma.
Read
Video on the topic
Reviews
Notes
Inventory: Oven, Probe Thermometer, Meat grinder, Kolbasnyy shprits
Kitchen: Other
4 kg
Digestion time: 24 hour
Complete protein: ✔
Grind chicken (600 g) and beef (200 g) finely. Grind pork (200 g) more coarsely and chill well.
First mix the lean mince with water (80 g), cardamom (1 g), black pepper (3 g), nutmeg (2 g), dried garlic (5 g), and paprika (4 g).
Add the cold pork and mix gently again. Stuff the casing, cure for 2-4 hours at 2-4 °C, and cook by the cervelat method: 50-60 °C to 50 °C inside, then 75-80 °C with steam to 69 °C inside.
(10)
- : ,
- :
- :
- :
- :
- :
- :
- :
- :
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Mixed Meat Cervelat", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More sausage:More recipes
Watch others from meat and chicken:
We recommend reading
All articles
Share: