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 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|
- 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.
For best flavor add soup greens to water when boiling meat. Use remaining meat stock to cook buckwheat groats.