Discover the Delicious World of Cervellata Sausage!

Table of Contents

1. Introduction
2. Ingredients and Equipment
3. Preparing the Meat
4. Seasoning the Sausage
5. Mixing the Meat and Spices
6. Adding Cheese and Herbs
7. Stuffing the Sausage Casing
8. Linking the Sausage
9. Pricking and Refrigerating the Sausage
10. Cooking the Sausage
11. Taste Test and Conclusion

Introduction

Welcome to today's episode, where we will be making a fresh sausage from Northern Italy called Serata. This sausage is known for its unique combination of cheese and herbs and is incredibly fascinating. Although the original recipe includes pork or cow brains, we will be omitting this ingredient and focusing on the cheese and fresh herbs. Get ready for an amazing culinary experience as we guide you through the process of making this delicious Italian sausage.

Ingredients and Equipment

To make Serata sausage, you will need a combination of beef, pork, and pork fat. It is essential to maintain a fat content of around 20 to 25%. In addition to the meat, the spices include salt, pepper, and garlic. For the cheese and herb flavor, you will need basil and peino cheese. Make sure to have all the necessary ingredients ready before proceeding with the recipe.

When it comes to equipment, you will need a grinder, sausage stuffer, and sausage casings. A 6 mm grinding plate is recommended for achieving the desired texture. It is also important to rinse, flush, and soak the casings before use. Prepare all the necessary equipment to ensure a smooth sausage-making process.

Preparing the Meat

Firstly, place the meat in the freezer to ensure it is below 34°F. This low temperature will prevent smearing of the fat and result in a better quality sausage. Once the meat is partially frozen, grind it using a 6 mm plate. The ground meat should have a pebbly texture and should not feel greasy when touched. Achieving the right texture is crucial for a successful sausage.

Seasoning the Sausage

The seasoning for Serata sausage is kept simple yet flavorful. Combine salt, pepper, and garlic in a separate cup. It is recommended to add a tablespoon of water to loosen the mixture. Adjust the quantity of water according to your preference. Ensure that the temperature of the meat remains below 34°F throughout the seasoning process.

Mixing the Meat and Spices

Add the spice mixture to the ground meat and mix thoroughly. The meat should be sticky and tacky, with visible protein extraction on the sides of the bowl. This step ensures even distribution of the spices and enhances the aromatic qualities of the sausage. If desired, you can also mix in the basil and peino cheese at this stage.

Adding Cheese and Herbs

To impart the distinctive cheese and herb flavor, add the chopped peino cheese and basil to the meat mixture. The combination of creamy, funky cheese and aromatic basil will create a savory and aromatic sausage. Mix all the ingredients until well-combined, ensuring a sticky and tacky consistency.

Stuffing the Sausage Casing

Prepare your sausage stuffer and casings for stuffing the meat mixture. Use a grade A sausage casing, size 29/32, that has been rinsed, flushed, and soaked in water. The partially frozen meat will facilitate easy stuffing without smearing the fat. Load the meat mixture onto the sausage stuffer and carefully fill the casing, ensuring it is evenly distributed and tightly packed.

Linking the Sausage

Once the sausage casing is filled, it's time to create links. For standard 6-inch links, pinch the sausage before twisting it. Alternate between pinching first and twisting three times in each direction. This technique ensures that the sausages are properly linked and evenly sized. Pay attention to the firmness of the casing and adjust the filling if necessary. Prick out any air pockets to prevent chewy bites.

Pricking and Refrigerating the Sausage

Before cooking, it is important to prick the sausage to release any air pockets and prevent rendered fat from pooling inside the casing. This will ensure a snappy bite instead of a chewy texture. After pricking, refrigerate the sausages overnight to allow the flavors to meld and the casing to dry out. Although not necessary for a fresh sausage, refrigeration improves the overall quality of the end result.

Cooking the Sausage

There are various cooking methods to choose from, including oven grilling, boiling, or poaching. For our Serata sausage, we recommend cooking on a grill for its distinct flavor. Set up your grill with deflector plates for indirect heat cooking. It is crucial to cook the sausages gently to prevent fat from rendering out and resulting in dry texture. Maintain a temperature of around 225°F and cook until the internal temperature reaches 150 to 155°F.

Taste Test and Conclusion

Once cooked, inspect the texture, plumpness, and tightness of the sausages. The casings should be firm and the size consistent throughout. Slice a piece and savor the flavors of the cheese and herbs. The combination of white wine, peino cheese, basil, and spices creates a complex and delicious taste profile. Serata sausage is a true Italian delicacy that offers a unique blend of flavors and textures. Enjoy the fruits of your labor and savor each bite.

Highlights

• Learn how to make a delicious Italian sausage called Serata.
• Discover the fascinating history and ingredients of this cheese and herb sausage.
• Follow step-by-step instructions on preparing and seasoning the meat.
• Master the art of stuffing and linking sausage casings.
• Cook the sausages using the recommended method to ensure the perfect texture.
• Taste the unique flavors of Serata sausage and appreciate its complexity.

FAQ

Q: Can I substitute the beef and pork combination with other types of meat? A: Yes, you can switch up the proteins and use game meat if desired. Just ensure the fat content remains at around 20 to 25%.

Q: Do I need to refrigerate the sausages overnight before cooking? A: While not necessary for a fresh sausage, refrigerating the sausages overnight improves the flavor and texture.

Q: Can I cook the sausages using methods other than grilling? A: Absolutely! You can oven grill, boil, or poach the sausages based on your preference. Grilling adds a distinct flavor to the sausage.

Q: What should the internal temperature of the cooked sausage be? A: Cook the sausages until the internal temperature reaches 150 to 155°F for optimal taste and texture.