Ingredients
Cervelas de lyon
The elegant French cervelas is thought to have originated in Florence and originally included brains (cervelle), the source of its name. Made from lean pork shoulder mixed with belly and bacon, it is seasoned with salt, pepper, nutmeg, and sugar. It may also include port, Madeira, or Cognac and truffles, pistachios, or morels. It is uncooked and must be kept refrigerated 1 to 2 days and simmered for 30 to 40 minutes per pound, or until it bubbles when pricked. It is closely related to German cervelat.
from Quirk Books: www.quirkbooks.com
