The cervelas is a traditional sausage treasured for its tender texture and delicate flavour, created by a perfectly balanced blend of meats and spices. Born in Switzerland and beloved across Alsace and Germany, it’s typically served in salads, grilled, or simply sliced with a dab of mustard.
Origins of Cervelas
Cervelas originated in Switzerland, where it is hailed as the national sausage. Its name comes from the Latin “cerebellum,” meaning “little brain,” a nod to the original recipe that included pork brains.
Over the years, the recipe has evolved, incorporating various meats and spices to suit regional palates and local ingredients. In Alsace and Germany, cervelas quickly became a staple of everyday cuisine.
Whether tossed into an Alsatian salad, seared on the barbecue, or simply paired with a spoonful of mustard, cervelas is a versatile charcuterie that never disappoints.
Key Ingredients in Cervelas
Beef – provides a hearty base and rich protein
Lean pork – adds flavour and firm texture
Pork belly – supplies succulent fat for tenderness
Pork rind – improves binding and gives body to the sausage
Ice (water) – keeps the mixture cold and helps create a smooth, sticky emulsion
Salt – essential for curing and seasoning
Fresh onion – adds a gentle aromatic sweetness
Pepper – lends subtle heat
Coriander – brings a citrusy, spiced note
Nutmeg – offers warm, aromatic spice
Garlic – deepens the flavour profile
Clove – adds a warm, faintly sweet nuance
Beef casings – used to stuff and shape the sausages
A recipe by Fabian Hardy
Equipment
- cutter
Ingredients
Mixture
- 300 g beef
- 100 g lean pork
- 220 g pork belly
- 150 g pork rind
- 230 g ice water
Seasonings
- 17 g salt
- 5 g onion fresh
- 1 g black pepper
- 1 g coriander
- 1 g nutmeg
- 1 g garlic
- 0.5 g clove
Procédé
- Process all the ingredients in the cutter, adding the ice last, until you achieve a smooth, sticky emulsion.
- Stuff the mixture into beef casings, size 34/36 or 36/38.
- Hot-smoke for 50 minutes at 80 °C.
- Poach for 20–25 minutes at 75 °C, or until the internal temperature reaches 70 °C.
- Chill immediately in ice-cold water.
