(no subject)
Jul. 13th, 2014 05:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: To make cervelat.
"To make cervelat take two pounds of lean flesh of young pig, a pound of fat and chop all very finely, then take pepper, nutmeg and salt just right, fill your casings and tie at the ends, and let them boil in a good broth and they keep a long time." (Livre Fort, 1555)
1000 g pork (I normally buy hippy pig meat that doesn't need any additional fat; I was in a time bind, so I bought pork from the carniceria on the way home from work, which was sawdust-lean. So I added 166g back fat to 834g pork.)
15 g salt
2 g pepper
1 g nutmeg
unsalted chicken broth
Chop, mix, stuff. Simmer in the broth for 45 minutes to an hour. Drain, slice, and serve.
I made this at the war, and it was quite good. That one was with hippy pig. I wanted to make it again for the GSP picnic but with actual measurements this time.
What worked: It's a basic fresh pork sausage that won't scare anyone. This may sound condescending, but it's very approachable. Our host threw it on the grill for a few minutes to crisp up the outside.
What didn't: Even with the added fat it was a bit dry. Some mustard or apricot sauce would have helped a lot.
Will I make it again? Sure. It'd be a good one to make ahead for an event.
"To make cervelat take two pounds of lean flesh of young pig, a pound of fat and chop all very finely, then take pepper, nutmeg and salt just right, fill your casings and tie at the ends, and let them boil in a good broth and they keep a long time." (Livre Fort, 1555)
1000 g pork (I normally buy hippy pig meat that doesn't need any additional fat; I was in a time bind, so I bought pork from the carniceria on the way home from work, which was sawdust-lean. So I added 166g back fat to 834g pork.)
15 g salt
2 g pepper
1 g nutmeg
unsalted chicken broth
Chop, mix, stuff. Simmer in the broth for 45 minutes to an hour. Drain, slice, and serve.
I made this at the war, and it was quite good. That one was with hippy pig. I wanted to make it again for the GSP picnic but with actual measurements this time.
What worked: It's a basic fresh pork sausage that won't scare anyone. This may sound condescending, but it's very approachable. Our host threw it on the grill for a few minutes to crisp up the outside.
What didn't: Even with the added fat it was a bit dry. Some mustard or apricot sauce would have helped a lot.
Will I make it again? Sure. It'd be a good one to make ahead for an event.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2014-07-14 04:21 am (UTC)