{"id":202421,"title":"Prav\u00fd alsask\u00fd cervelas","modified":"2026-11-04T14:40:18+01:00","plain":"Recept na dom\u00e1c\u00ed alsask\u00fd cervelas, jemnou a vl\u00e1\u010dnou klob\u00e1su, kterou m\u016f\u017eete pod\u00e1vat v sal\u00e1tu, grilovanou nebo s ho\u0159\u010dic\u00ed\n\n\n\nDob\u0159e vychlazen\u00fd sal\u00e1t s cervelasem za letn\u00edho ve\u010dera nebo p\u00e1r je\u0161t\u011b tepl\u00fdch pl\u00e1tk\u016f s dobrou ho\u0159\u010dic\u00ed: k po\u017eitku sta\u010d\u00ed m\u00e1lo. Cervelas je tradi\u010dn\u00ed klob\u00e1sa obl\u00edben\u00e1 pro svou vl\u00e1\u010dnou konzistenci a jemnou chu\u0165, za kterou vd\u011b\u010d\u00ed vyv\u00e1\u017een\u00e9 sm\u011bsi masa a ko\u0159en\u00ed. P\u0159i dom\u00e1c\u00ed p\u0159\u00edprav\u011b si zachov\u00e1v\u00e1 jemnou strukturu a decentn\u00ed v\u016fni mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku a h\u0159eb\u00ed\u010dku. Prvn\u00ed, je\u0161t\u011b vla\u017en\u00fd pl\u00e1tek \u010dasto zmiz\u00ed d\u0159\u00edv, ne\u017e se dostane na st\u016fl.\n\n\n\nCo je cervelas?\n\n\n\nJe to jemn\u011b m\u011bln\u011bn\u00e1 klob\u00e1sa z hov\u011bz\u00edho a vep\u0159ov\u00e9ho masa a vep\u0159ov\u00fdch k\u016f\u017e\u00ed, kter\u00e9 se spole\u010dn\u011b m\u011bln\u00ed, dokud nevznikne emulze. Najdete ji po cel\u00e9m \u0160v\u00fdcarsku, Alsasku i N\u011bmecku.\n\n\n\nJej\u00ed n\u00e1zev poch\u00e1z\u00ed z italsk\u00e9ho slova cervellata, odvozen\u00e9ho z latinsk\u00e9ho cerebellum, tedy \u201emal\u00fd mozek\u201c. Odkazuje na vep\u0159ov\u00fd moze\u010dek, kter\u00fd byl sou\u010d\u00e1st\u00ed p\u016fvodn\u00edho receptu.\n\n\n\n\u0160v\u00fdcarsk\u00e1 n\u00e1rodn\u00ed klob\u00e1sa, kter\u00e1 zdom\u00e1cn\u011bla v Alsasku\n\n\n\nVe \u0160v\u00fdcarsku je cervelas pova\u017eov\u00e1n za n\u00e1rodn\u00ed klob\u00e1su.\n\n\n\nDal\u0161\u00ed alsaskou specialitou je klob\u00e1sa gendarme\n\n\n\nPostupem \u010dasu se recept m\u011bnil a za\u010daly se pou\u017e\u00edvat jin\u00e9 druhy masa i ko\u0159en\u00ed podle chut\u00ed jednotliv\u00fdch region\u016f a m\u00edstn\u011b dostupn\u00fdch surovin. V Alsasku a N\u011bmecku se cervelas stal b\u011b\u017enou uzeninou, kter\u00e1 chutn\u00e1 stejn\u011b dob\u0159e v sal\u00e1tu jako ope\u010den\u00e1 na grilu.\n\n\n\nHlavn\u00ed suroviny na cervelas\n\n\n\nHov\u011bz\u00ed maso tvo\u0159\u00ed masov\u00fd z\u00e1klad, libov\u00e9 vep\u0159ov\u00e9 dod\u00e1v\u00e1 strukturu a chu\u0165 a vep\u0159ov\u00fd b\u016f\u010dek p\u0159in\u00e1\u0161\u00ed tuk a vl\u00e1\u010dnost. Vep\u0159ov\u00e9 k\u016f\u017ee pom\u00e1haj\u00ed dotvo\u0159it konzistenci a spojit suroviny.\n\n\n\nLed (z vody) pom\u00e1h\u00e1 p\u0159i m\u011bln\u011bn\u00ed vytvo\u0159it jemnou a lepivou emulzi. S\u016fl slou\u017e\u00ed ke konzervaci i dochucen\u00ed.\n\n\n\nKo\u0159en\u00ed z\u016fst\u00e1v\u00e1 decentn\u00ed: \u010derstv\u00e1 cibule pro nasl\u00e1dlost, pep\u0159, koriandr pro ko\u0159enit\u00fd a citrusov\u00fd n\u00e1dech, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek, \u010desnek a \u0161petka h\u0159eb\u00ed\u010dku s h\u0159ejivou, lehce nasl\u00e1dlou chut\u00ed. Masov\u00e1 sm\u011bs se pot\u00e9 pln\u00ed do hov\u011bz\u00edch st\u0159ev.\n\n\n\nRecept od Fabiana Hardyho\n\n\n\n\n\n\tPrav\u00fd alsask\u00fd cervelas\n\t\t\n\t\t\t\n\t\n\t\tkutr\t\n\t\n\t\tMasov\u00e1 sm\u011bs300 g hov\u011bz\u00edho masa100 g libov\u00e9ho vep\u0159ov\u00e9ho masa220 g vep\u0159ov\u00e9ho b\u016f\u010dku150 g vep\u0159ov\u00e9 k\u016f\u017ee230 g ledu (voda)Na dochucen\u00ed17 g soli5 g cibule (\u010derstv\u00e1)1 g pep\u0159e1 g koriandru1 g mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku1 g \u010desneku0.5 g h\u0159eb\u00ed\u010dku\t\n\t\n\t\tV\u0161echny suroviny rozsekejte v kutru, led p\u0159idejte jako posledn\u00ed a zpracujte na jemnou, lepivou emulzi.Napl\u0148te do hov\u011bz\u00edch st\u0159ev kalibru 34\/36 nebo 36\/38.U\u010fte hork\u00fdm kou\u0159em 50 min p\u0159i 80\u00b0.Va\u0159te 20 a\u017e 25 min p\u0159i 75\u00b0, dokud teplota uvnit\u0159 nedos\u00e1hne 70\u00b0.Zchla\u010fte ve velmi studen\u00e9 vod\u011b.\t\n\t\n\t\t\t\n\t\n\t\tSaucisse \u00e0 cuireFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=202421"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202421\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202112"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=202421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=202421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=202421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}