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Cervelat:
[semi-dry sausage ] |
A classification for mildly seasoned dry sausage.
Meat is finely ground,
and mixed with curing ingredients and seasonings. After curing, meat
is stuffed into beef middles, 11 inches in length, or hog casings 25
in. long. After 48 hours in the curing cooler, it is warmed up,
surface dried, and then smoked overnight.
Similar in flavor to salami it is ready to eat when purchased but
can be cooked.
Ingredients: Beef, pork.
Seasonings: Ground pepper, mustard, red pepper, salt,
sugar . |
                                                                                      
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