{"id":202517,"title":"Geleneksel Alsas Cervelas Sosis","modified":"2026-11-04T14:42:31+01:00","plain":"Ev yap\u0131m\u0131 Alsas cervelas tarifi: salatada, \u0131zgarada veya hardalla servis edebilece\u011finiz, ince dokulu ve yumu\u015fac\u0131k bir sosis\n\n\n\nBir yaz ak\u015fam\u0131nda serin serin bir cervelas salatas\u0131 ya da iyi bir hardal e\u015fli\u011finde birka\u00e7 \u0131l\u0131k dilim: keyif yapmak i\u00e7in fazlas\u0131na gerek yok. Cervelas, yumu\u015fak dokusu ve dengeli bir et ve baharat kar\u0131\u015f\u0131m\u0131ndan gelen zarif lezzetiyle \u00e7ok sevilen geleneksel bir sosistir. Evde yap\u0131ld\u0131\u011f\u0131nda ince dokusunu, hafif muskat ve karanfil aromas\u0131n\u0131 korur. Hen\u00fcz \u0131l\u0131k olan ilk dilim, \u00e7o\u011fu zaman sofraya bile ula\u015fmadan yeniverir.\n\n\n\nCervelas Nedir?\n\n\n\nS\u0131\u011f\u0131r eti, domuz eti ve domuz derisinin birlikte em\u00fclsiyon olu\u015fturana kadar \u00e7ekilmesiyle haz\u0131rlanan, ince dokulu bir sosistir. \u0130svi\u00e7re, Alsas ve Almanya’n\u0131n her yerinde bulunur.\n\n\n\nAd\u0131, Latince \u00ab k\u00fc\u00e7\u00fck beyin \u00bb anlam\u0131na gelen cerebellum s\u00f6zc\u00fc\u011f\u00fcnden t\u00fcreyen \u0130talyanca cervellata s\u00f6zc\u00fc\u011f\u00fcnden gelir. Bu ad, ilk tarifte kullan\u0131lan domuz beynini hat\u0131rlat\u0131r.\n\n\n\nAlsas’\u0131n Benimsedi\u011fi \u0130svi\u00e7re’nin Ulusal Sosisi\n\n\n\n\u0130svi\u00e7re’de cervelas, ulusal sosis olarak kabul edilir.\n\n\n\nGendarme sosis, Alsas’a \u00f6zg\u00fc bir ba\u015fka lezzettir\n\n\n\nZamanla tarif, her b\u00f6lgenin damak zevkine ve y\u00f6rede bulunan malzemelere g\u00f6re farkl\u0131 etler ve baharatlarla de\u011fi\u015fmi\u015ftir. Alsas ve Almanya’da cervelas, salatada da mangalda pi\u015firildi\u011finde de ayn\u0131 derecede lezzetli olan, g\u00fcnl\u00fck sofralar\u0131n vazge\u00e7ilmez \u015fark\u00fcteri \u00fcr\u00fcnlerinden biri h\u00e2line gelmi\u015ftir.\n\n\n\nCervelas’\u0131n Temel Malzemeleri\n\n\n\nS\u0131\u011f\u0131r eti, sosisin etli temelini olu\u015fturur; ya\u011fs\u0131z domuz eti doku ve lezzet katarken, domuz d\u00f6\u015f\u00fc ya\u011f ve yumu\u015fakl\u0131k sa\u011flar. Domuz derisi ise k\u0131vama ve malzemelerin birbirine ba\u011flanmas\u0131na katk\u0131da bulunur.\n\n\n\nBuz (su), \u00e7ekme i\u015flemi s\u0131ras\u0131nda ince ve yap\u0131\u015fkan bir em\u00fclsiyon olu\u015fmas\u0131na yard\u0131mc\u0131 olur. Tuz hem koruyucu hem de lezzet verici olarak kullan\u0131l\u0131r.\n\n\n\nBaharatlar bask\u0131n de\u011fildir: hafif bir tatl\u0131l\u0131k i\u00e7in taze so\u011fan, karabiber, baharatl\u0131 ve limonsu bir dokunu\u015f i\u00e7in ki\u015fni\u015f, muskat, sar\u0131msak ve s\u0131cak, hafif tatl\u0131 aromas\u0131yla bir tutam karanfil kullan\u0131l\u0131r. Ard\u0131ndan har\u00e7, s\u0131\u011f\u0131r ba\u011f\u0131rsaklar\u0131na doldurulur.\n\n\n\nFabian Hardy taraf\u0131ndan payla\u015f\u0131lan bir tarif\n\n\n\n\n\n\tGeleneksel Alsas Cervelas\n\t\t\n\t\t\t\n\t\n\t\tet par\u00e7alama makinesi\t\n\t\n\t\tHarc\u0131300 g s\u0131\u011f\u0131r eti100 g ya\u011fs\u0131z domuz eti220 g domuz d\u00f6\u015f\u00fc150 g domuz derisi230 g buz (su)\u00c7e\u015fniler17 g tuz5 g so\u011fan (taze)1 g karabiber1 g ki\u015fni\u015f1 g muskat1 g sar\u0131msak0.5 g karanfil\t\n\t\n\t\tT\u00fcm malzemeleri, buzu en son ekleyerek, ince ve yap\u0131\u015fkan bir em\u00fclsiyon elde edene kadar et par\u00e7alama makinesinden ge\u00e7irin.Harc\u0131 34\/36 veya 36\/38 kalibre s\u0131\u011f\u0131r ba\u011f\u0131rsaklar\u0131na doldurun.80\u00b0 s\u0131cakl\u0131kta 50 dakika s\u0131cak t\u00fcts\u00fcleme uygulay\u0131n.75\u00b0 s\u0131cakl\u0131kta 20 ila 25 dakika, i\u00e7 s\u0131cakl\u0131\u011f\u0131 70\u00b0 olana kadar pi\u015firin.\u00c7ok so\u011fuk suda so\u011futun.\t\n\t\n\t\t\t\n\t\n\t\tSaucisse \u00e0 cuireFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/202517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=202517"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/202517\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/202112"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=202517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=202517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=202517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}