Kantwurst is an original Austrian dry sausage, very unique in its characteristic square shape.
|lean pork||800 g||1.76 lb|
|back fat||200 g||0.44 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose), 0.3%||3.0 g||3/4 tsp.|
|pepper||3.0 g||1½ tsp.|
|coriander||2.0 g||1 tsp.|
|caraway||2.0 g||1 tsp.|
|garlic powder||1.5 g||½ tsp.|
|T-SPX culture||0.12 g||use scale|
- Grind pork and back fat through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- Stuff loosely (80% capacity) into large diameter fibrous casings (70 mm). Place stuffed sausage between two boards, with some weight on top to flatten the sausage. Then move to a fermentation room.
- Ferment at 20º C (68º F) for 96 hours, 95-90% humidity.
- Remove boards and wipe off any slime that might have accumulated under boards.
- Dry at room temperature until casings are dry to the touch. Hang square shaped sausages on smokesticks.
- Cold smoke (20º C, 68º F) for a few hours to prevent growth of mold.
- Dry for 2 days at 20-18º C (68-64º F), 90-85% humidity. Apply smoke from time to time.
- Dry at 16-12º C (60-54º F), 85 -80% humidity. In about 8 weeks a shrink of 30% should be achieved.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
To make a semi-dry version of the sausage, add total of 1% dextrose and ferment at 24º C (75º F) for 48 hours.