Kantwurst

Kantwurst is an original Austrian dry sausage, very unique in its characteristic square shape.

MeatsMetricUS
lean pork800 g1.76 lb
back fat200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.3%3.0 g3/4 tsp.
pepper3.0 g1½ tsp.
coriander2.0 g1 tsp.
caraway2.0 g1 tsp.
garlic powder1.5 g½ tsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and back fat through 3/16” plate (5 mm).
  2. Mix all ingredients with meat.
  3. 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.
  4. Ferment at 20º C (68º F) for 96 hours, 95-90% humidity.
  5. Remove boards and wipe off any slime that might have accumulated under boards.
  6. Dry at room temperature until casings are dry to the touch. Hang square shaped sausages on smokesticks.
  7. Cold smoke (20º C, 68º F) for a few hours to prevent growth of mold.
  8. Dry for 2 days at 20-18º C (68-64º F), 90-85% humidity. Apply smoke from time to time.
  9. Dry at 16-12º C (60-54º F), 85 -80% humidity. In about 8 weeks a shrink of 30% should be achieved.
  10. Store sausages at 10-15º C (50-59º F), <75% humidity.
Notes

To make a semi-dry version of the sausage, add total of 1% dextrose and ferment at 24º C (75º F) for 48 hours.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages