saveloy
Zervelatwurst (from Italian cervellata , from Latin cerebellum , the diminutive of cerebrum ' brain ' ; other sources derive the origin from the Latin cervus ' deer ' ), also Cervelat- , Servelatwurst or Safaladi (Austrian, outdated), cervelaatworst (Dutch) , is a cut-resistant raw sausage . The scalded sausage, called Cervelat in Switzerland, differs greatly from it in terms of production, consistency , taste and appearance.
Manufacture and composition
Beef and pork (muscle meat and bacon ) are used for the production , which is minced in the cutter to the finest grain. Typical spices are pepper , cardamom and spirits for flavoring ( brandy , cognac ). Nitrite curing salt is added as a condiment and to redden the sausage. The spiced mass is filled into artificial casings with a diameter of 75 mm and then cold smoked for 24 hours . After a ripening period of four to six days, the sausage is ready to be enjoyed. The regional variants differ mainly in the proportions of meat types . Slag sausage is made according to a similar recipe, but mostly filled with fat ends.
literature
- Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products . 22nd edition. Deutscher Fachverlag, 2009, ISBN 978-3-86641-187-6 .
- Principles 2.211.07 (Cervelatwurst I a, Cervelatwurst fine) and 2.211.08 (Cervelatwurst) . In: Federal Ministry for Food, Agriculture and Consumer Protection (Ed.): Guiding principles of the German food book for meat and meat products . February 4, 2010 ( bmelv.de [PDF; 294 kB ; accessed on October 9, 2012]).