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

Meats Metric US
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


  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.


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