An Austrian cooked sausage made from pork and buckwheat (or millet). Usually fried in fat and served with roasted potatoes and sauerkraut. "Brein" is a cooked grain such as barley, rice, buckwheat, or millet. “Brein” is a meal made by mixing precooked millet with milk. The sausage is most popular in Styria (“Steiermark”) region of southern Austria known for its wine, spas and castles.

Pork head meat600 g1.32 lb
Pork skins200 g0.44 lb
Buckwheat or millet, cooked200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper, white2.0 g1 tsp
Allspice, ground1.0 g1/2 tsp
Basil, rubbed0.5 g1 tsp
Thyme, rubbed0.5 g1 tsp
Onion60 g1 small
  1. Cook skins and split pork head in a little water on slow heat until meat separates from bones.
  2. Separate meat from bones when still warm.
  3. Cook buckwheat groats or millet in water or in meat stock remaining from cooking meat. Use 1 part of buckwheat to 2 parts of water. Bring water to a boil, add buckwheat, lower the heat and cook for about 20 minutes.
  4. Grind meat and skins through 5 mm (1/4”) plate.
  5. Chop the onions and fry in lard or oil on small heat until glassy and golden.
  6. Mix meat, skins, buckwheat and all ingredients together.
  7. Stuff into 36 mm pork casings linking every 15 cm (6”).
  8. Cook in water at 80º C (176º F) for 40 minutes.
  9. Place in cold water for 10 minutes, then cool in air.
  10. Keep refrigerated.
For best flavor add soup greens to water when boiling meat. Use remaining meat stock to cook buckwheat groats.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages