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Cervelas set against a dark background

Authentic Alsatian Cervelas

An irresistible Alsatian cervelas recipe
Print Recipe Pinner la recette
5 (40)
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Fresh sausage
Cuisine: French
Servings: 1 kg of mixture
Calories: 4146kcal

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
Metric - US Customary

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.

Nutrition

Calories: 4146kcal | Carbohydrates: 63g | Protein: 151g | Fat: 358g | Saturated Fat: 132g | Cholesterol: 586mg | Sodium: 11516mg | Potassium: 1519mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 15mg
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