Grilled Cervelas
Ingredients
- 600 gGarlic cervelas pork (cross-scored)
- 20 gSalted butter (for the pan)
- 2 tbspWhole grain mustard (for serving)
- 8 pcSweet and sour gherkin (sliced)
- 2 pcFlat-leaf parsley (finely chopped)
- 1 pinchBlack pepper ground (freshly ground)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 48 hours in the refrigerator in an airtight container. Reheat in a pan with a knob of butter to restore the crispiness.
