Meats and Sausages
Burenwurst
Burenwurst sausage became known in Austria during the second Boer War between 1899 and 1902. Burenwurst is a coarsely ground, fatty sausage made of beef and/or pork, water and potato starch. The sausage is easily found on Vienna street stands where it is served hot boiled, with bread, mustard and spicy pepperoni oil sauce.
| Materials | Metric | US |
|---|---|---|
| Pork, semi-fat (shoulder) | 200 g | 0.44 lb |
| Beef | 170 g | 6.0 oz |
| Pork belly, fat trimmings | 250 g | 8.81 oz |
| Meat trimmings rich in connective tissue | 200 g | 0.44 lb |
| Water | 180 ml | 6 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 2.0 g | 1 tsp |
| Coriander | 1.0 g | 1/2 tsp |
| Garlic, diced | 3.0 g | 1 clove |
| Potato starch | 20 g | 2 Tbsp |
Instructions
- Grind pork through 5 mm (1/4") plate.
- Grind beef through 3 mm (1/8") plate.
- Grind meat rich in connective tissue through 3 mm (1/8") plate.
- Emulsify ground beef, pork and connective tissues in food processor adding salt water and potato starch.
- Cut or grind pork belly and fat through 8 mm (3/8”) plate.
- Mix all meats, fat and spices together.
- Stuff into 32 mm pork casings making 15 cm (6”) links.
- Hold for one hour at room temperature.
- Smoke at 60° C (140° F) for 60 minutes.
- Cook in water at 80° C (176° F) for 35 minutes.
- Place in cold water for 10 minutes, then cool in air.
- Refrigerate.
Notes
The following spice combination can be used for a higher quality sausage:
black and white pepper, ground nutmeg, ginger, caraway, allspice and grated lemon zest.
The sausage can be made from beef, pork only or both.
black and white pepper, ground nutmeg, ginger, caraway, allspice and grated lemon zest.
The sausage can be made from beef, pork only or both.
