Meats and Sausages
Breinwurst
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.
| Materials | Metric | US |
|---|---|---|
| Pork head meat | 600 g | 1.32 lb |
| Pork skins | 200 g | 0.44 lb |
| Buckwheat or millet, cooked | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Pepper, white | 2.0 g | 1 tsp |
| Allspice, ground | 1.0 g | 1/2 tsp |
| Basil, rubbed | 0.5 g | 1 tsp |
| Thyme, rubbed | 0.5 g | 1 tsp |
| Onion | 60 g | 1 small |
Instructions
- Cook skins and split pork head in a little water on slow heat until meat separates from bones.
- Separate meat from bones when still warm.
- 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.
- Grind meat and skins through 5 mm (1/4”) plate.
- Chop the onions and fry in lard or oil on small heat until glassy and golden.
- Mix meat, skins, buckwheat and all ingredients together.
- Stuff into 36 mm pork casings linking every 15 cm (6”).
- Cook in water at 80º C (176º F) for 40 minutes.
- Place in cold water for 10 minutes, then cool in air.
- Keep refrigerated.
Notes
For best flavor add soup greens to water when boiling meat. Use remaining meat stock to cook buckwheat groats.
