Cervellata | Celebrate Sausage S04E26

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Today we are making the Cervellata Sausage.

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Hey there folks welcome to the channel I’m glad you can make it in today’s episode we’re going to be making another fresh sausage from Northern Italy called serata now this sausage is incredibly fascinating often referred to as the cheese and Herb sausage the original recipe is said to have either pork or

Cow brains now today’s version is not going to have brains in it but it is most certainly going to have cheese and fresh herbs it’s going to be amazing let me show you how to make it all right let’s take a look at our meat we’re using a combination

Of beef pork and pork fat and if you want to switch up any of the proteins for like game meat you can absolutely do that at the end of the day what we’re looking for is roughly a 20 to 25% fat content all right so let’s go ahead and

Just take this stick it in the freezer because we want the temperature of our meat to be below 34 f as for the spices we’ve got salt pepper and garlic this is a very simply seasoned sausage we are going to come back with a touch of white

Wine and since this is a cheese and Herb herb sausage let’s add the herb I’m using basil you could use parsley if you want Italian parsley would be great in this recipe and we’re also going to chop up some peino cheese I will put a recipe Link in the description box below so

That you can get all the exact quantities and measurements and everything you need all right so I am going to keep the cheese and the basil in one cup the wine and the spices in a separate cup let’s look at our casing 2932 I tend to go uh for that size more

Often than not it’s been rinsed flushed and it’s been soaking in water in the refrigerator I got these from the sausage maker grade A casings Link in the description box below as well our meat and fat is now partially frozen it’s below 34 Fahrenheit matter of fact it’s probably closer to about 30

Fahrenheit and this is going to produce a beautiful beautiful grind having your meat at this temperature is going to help you not smear the fat which is going to produce an overall better quality sausage let’s go ahead and grind this on a 6 mm plate this okay that’s perfect this is a

Perfect grind I’m loving the particle definition throughout this sausage when you grab a little handful of the meat it should not feel greasy let me just grab a little handful absolutely perfect very pebbly this is what yours should look like let’s now get it mixed and when you

Mix your meat you want to make sure that the temperature of the meat is below 34 fhe that’s kind of a good rule of thumb across the board I am going to now add my spice mix and just so you know I did end up adding about a tablespoon of

Water to this recipe just to loosen it up a little bit but I did make the adjustment in the recipe link that you’ll find in the description box let’s go ahead and add the cheese and the basil our mixture should be nice and sticky very tacky and as you can see

Right here we’ve got a lot of protein extraction on the side of the bowl the meat looks absolutely beautiful very very aromatic if you grab a handful of it and you turn your hand upside down the meat should stick to the underside of your hand just like that perfect

Let’s get this into a sausage casing we’re using the economical 5B sausage stuffer that the sausage maker sells and if you’ve been keeping up with the show so far this year every sausage that we’ve made with the exception of kigi uh has been stuffed with this sausage

Stuffer and it has given us zero problems great little stuffer if you uh don’t make very big batches or if you need something economical just to get started let’s get this onto the base and I am going to be putting a stainless steel stuffing horn on there that is a

3/4 in stuffing horn which is the perfect size for your 29 32 mm hog casing okay let’s get that casing onto the horn and get this sausage stuffed There we go that got cased up with zero problems and what a beautiful looking sausage it’s now time to make our links we’re going to do standard 6in links and notice I’m going to pinch the sausage before I twist it so quick little pinch three twists forward there we go the

Next link is going to be pinched first and then three twists towards me and we’re going to alternate that until we finish the reason I pinch it is just to make sure that I didn’t over stuff it if I go to Pinchin and I realize that it’s

Not there’s not a lot of give I won’t even try to link it I’ll just keep it coiled let’s prick out any air pockets and just give the overall sausage a prick that’s going to keep any rendered fat from puddling inside that casing which is going to give you a chewy bite

Instead of a Snappy bite and this is going to go into the fridge over night to help dry out the casings and bring together all those flavors this is a fresh sausage so that’s technically not necessary but your end result will be greatly improved if you pop it in the

Fridge overnight all right let’s pop open our Kong ceramic Grill to cook these baby you can cook this however you want oven Grill boil you know poach it really doesn’t matter uh we are going to be popping these on the grill because I like the flavor that it gives and I am

Going to add a couple deflector plates that’s going to allow us to cook on indirect heat a lot more gently and you definitely want to cook your sausages gently that’s the name of the game when it comes to sausage cooking if you cook it too hot too fast you will uh fat out

Your sausage and that’s going to leave you with a very undesirable texture dry crumbly nobody likes that so this calata is going to go on the grill in direct heat if you want to add a little smoke you can add a little smoke I’m not going

To do that we’re just going to cook it just like so the vent at the top is going to be set to roughly 0.5 and the vent at the bottom is just going to have a little bit of opening probably two thumb spaces worth and this is going to

Cook now our temperature is going to be around 225 anywhere between 200 and 250 is acceptable for sausage on indirect heat let’s go ahead and give it an open just to kind of see what’s going on so far and I want you to pay attention to a couple things visually your sausage

Should look plump the same size as it went in the casing should also look tight if it’s wrinkly that means the fat is starting to render inside no bueno let’s give those a quick turn close it down we’re looking for an internal temperature of 150 to 155°

F absolutely perfect 152 these are red come off and notice the deflector plates very little rendered fat that means these cooked perfectly let’s go ahead and take a peek at them and give them a Taste It is time to try the Italian celata take a look at this sausage absolutely gorgeous peino cheese nice smooth slice you’ve got basil sprinkled throughout a little more dense than an all pork sauage and that’s what you get when you get a beef and pork combination it’s going to have a slightly different

Texture very little fat rendered during the cooking process and that’s because we cooked at a nice low temperature and we paid very close attention to the temperature both grinding and mixing and so we did not smear the fat and I’m loving How firm this casing feels I can

Tell you right now this is going to be a nice Snappy bite let’s take a bite check that out that is cheesy and meat and Incredibly flavorful let me should take you one more bite this sausage is delicious I don’t even know where to begin I mean

Flavor-wise it has got a lot going on you’ve got the white wine you’ve got the peino cheese that’s creamy funky bringing a whole lot of umami you’ve got the fresh basil and the garlic and all of that’s working with each other this sausage in my mind is an absolute work

Of sausage art and I certainly do hope you get a chance to try it if you have any questions about this incredible Italian svata sausage drop them in the comment section below and if you enjoyed this video or got anything out of it be sure to give it a like tune in tomorrow

Same time same place where we take another absolute Italian classic and demystify it here for you on celebrate sausage thanks a lot for watching we’ll see you tomorrow Bye-bye