Grilled Cervelas

The casing snaps under the tooth, revealing smoky and tender meat. The scoring opens up under heat to become perfectly crispy, while the mustard provides the necessary punch.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 497
• Protein: 19 g
• Carbs: 2 g
• Fat: 46 g

Ingredients

• 600 g Garlic cervelas pork ( cross-scored )
• 20 g Salted butter ( for the pan )
• 2 tbsp Whole grain mustard ( for serving )
• 8 piece Sweet and sour gherkin ( sliced )
• 2 piece Flat-leaf parsley optional ( finely chopped )
• 1 pinch Black pepper ground ( freshly ground )

Instructions

1. Scoring

   Score the skin of the cervelas along their entire length, creating a cross-hatch pattern 5mm deep. This is the secret to even cooking and preventing the skin from tearing randomly.

2. Searing

   In a hot pan, melt the salted butter. When it turns nut-brown and smells like toasted biscuits, add the sausages. Brown them on all sides until the scores open wide and the edges are deeply colored.

3. Finishing

   Remove from heat when the meat is piping hot in the center. Serve immediately with sliced pickles and a dollop of mustard. The contrast between the rich sausage and the acidic condiment is essential.

Chef's tips

• Do not add salt to the pan, the sausage already provides enough.
• Use a very sharp knife to avoid tearing the skin while scoring.
• The brown butter is ready when it stops 'singing' in the pan.

Storage

Store for 48 hours in the refrigerator in an airtight container. Reheat in a pan with a knob of butter to restore the crispiness.