Cervelat ~ My Way

[Sowsage]

That looks great!!.. One of my favorite sausages. Congrats on the ride!!

 

[boykjo]

Nice................

 

[thirdeye]

Congrats on the feature ride.
You are a man after my own stomach. I love summer sausage 3 ways.

My buddy that owns a shop makes cheddar jalapeno products. He uses minced jalapeno flakes.
I don't use TQ due to the nitrate. Nitrate converts to nitrosamines when cooked.

The flakes sound like a good way to get consistent heat, fresh peppers are unpredictable. The jar peppers I used added a little zing. Not a fermented zing, just a different back-flavor.

When using TQ for color only in sausage, the amount needed is way less than the 1.5 teaspoons/pound of ground meat, so low actually I dissolve it in water so it mixes in easier.

 

[thirdeye]

Woo-hoo, thanks for ride on the carousel.

 

[crazymoon]

TE, Nice job ,looks delicious!

 

[Brokenhandle]

That looks delicious! Nice job and congrats on the carousel ride!
And bigfurmn I believe the pronunciation for us from Iowa and Minnesota is...serve me alot more of that!

Ryan

 

[xray]

That’s some nice looking sausage, well done! The jarred peppers sound very interesting.

 

[uncle eddie]

That looks delicious! Nice job!

 

[zwiller]

Looks great and congrats on the ride! Cervelat is probably my fave style. One I make all the time is one with brat seasoning. I have been using mixes and they work well but now playing around with making my own. I looked and didn't see the recipe for this one on your site? I don't necessarily need it but would take any advice on the spices for a traditional summer sausage. I was gifted one of those Christmas gourmet packs (not HF) and had some in it and it was fantastic. It was a simple tasting old school flavor, no garlic/onion and just well executed. Pretty sure mustard seed and black pepper is part of it and last run I used allspice but not sure about that. Result was tasty just didn't have the classic SS flavor profile. I think maybe trying coriander and ditching allspice or maybe use both next run. Any input appreciated.

 

[Bearcarver]

Looks Great, Thirdeye !!!
I love it----And those Sammies Too!! Yummmm!!
And I believe the statement would be more accurate to say "Nitrate converts to nitrosamines when BURNED". And I think the only thing some people actually Burn is Bacon.
Nice Job!
Like.

Bear

 

[thirdeye]

Looks great and congrats on the ride! Cervelat is probably my fave style. One I make all the time is one with brat seasoning. I have been using mixes and they work well but now playing around with making my own. I looked and didn't see the recipe for this one on your site? I don't necessarily need it but would take any advice on the spices for a traditional summer sausage. I was gifted one of those Christmas gourmet packs (not HF) and had some in it and it was fantastic. It was a simple tasting old school flavor, no garlic/onion and just well executed. Pretty sure mustard seed and black pepper is part of it and last run I used allspice but not sure about that. Result was tasty just didn't have the classic SS flavor profile. I think maybe trying coriander and ditching allspice or maybe use both next run. Any input appreciated.

Oops.... I didn't include the recipe. Here it is. I like mixing my own spices because I favor lower salt percentages, and if I know what's in a formulation I can change it up quickly from batch to batch. Or like you mentioned about the classic SS profile.... It's easy to dial in the flavor profile you like.

Cervelat - Ingredients per 1 kilogram (2.2 pounds) of meat

Ingredient	grams/kg
Kosher salt (or canning salt)	15.0 (1.5%)
Yellow mustard seeds	10.0
Dry mustard	7.0
Sweet Paprika	7.0
White pepper	5.0
Black pepper	5.0
Onion powder - toasted	5.0
Garlic powder - roasted	8.0
Celery seed	2.0
Red pepper flakes	2.0
Mace	1.0
Cardamon	1.0
Ground coriander	0.5
Nutmeg	0.5
Non-fat dry milk	50.0
Hi-temp cheese	70.0
Tamed Jalapeno - Med Heat	22.0

 

[thirdeye]

Looks Great, Thirdeye !!!
I love it----And those Sammies Too!! Yummmm!!

Hehehee. I just finished a half-sandwich before reading your post. Thanks for the kind words.