Cervellata

Another beautiful Italian Sausage recipe. This very flavorful fresh sausage contains fresh basil and pecorino cheese.

Follow basic sausage preparation practices when making this sausage.

1. Clean and Sanitize all of your equipment.
2. Chill your meat to below 34f or 1c before grinding.
3. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
4. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
5. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

• High Quality Natural Casings (AA Grade)
• Iodophor Sanitizer
• MK4 Thermapen (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Hand Held Vacuum SealerHeavy Duty Kitchen Vacuum Sealer

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

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This recipe is a slight adaptation to the Cervellata Recipe found on meatsandsausages.com

Print Recipe

5 from 2 votes

Cervellata

An Italian sausage with cheese and fresh herbs (NO BRAINS)

Prep Time20 minutes mins

Cook Time5 minutes mins

1 day d

Total Time1 day d 25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 600 g lean beef
• 300 g pork shoulder
• 100 g pork back fat
• 15 g salt
• 4 g black pepper
• 7 g minced garlic
• 7 g fresh basil chopped
• 40 g pecorino cheese
• 15 ml water
• 30 ml white wine
• 29-32mm hog casings

Instructions

Prepare the casing

• Rehydrate your casing the night before you need them. Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the sausage

• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
• Grind your very chilled meat on a medium plate (6mm)
• Mix the chilled meat, spices, basil, and any liquids till it becomes very tacky. Now add your cheese and mix for another 10 seconds or untill eveything is well incorporated.
• The meat mixture should stick to your hand when you turn it upside down.
• Stuff your sausage into it's casing. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
• Cook your sausage to an internal of 155f (68c). Enjoy

Storage Instructions

• Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
• You can also place these sausages in a vacuum sealed bag and freeze for later.

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