Meats and Sausages
Burgenländisches Hauswürstel (Burgeland Homemade Sausage)
Hauswürstel means “Housemade Sausage”. There are two versions of the sausage: Burgenländisches Hauswürstel-hot smoked and boiled and Hauswürstel Roh-cold smoked and dried. The sausage gets its name from Burgenland, the easternmost and least populous state of Austria.
| Materials | Metric | US |
|---|---|---|
| Pork* | 550 g | 1.21 lb |
| Beef | 140 g | 0.30 lb |
| Pork belly, fat trimmings | 250 g | 0.55 lb |
| Water | 60 ml | 2 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 |
| Caraway | 0.5 g | 1/4 tsp |
| Allspice | 1.0 g | 1/2 tsp |
| Garlic, smashed | 3.5 g | 1 clove |
Instructions
- Grind pork through 8 mm (3/8”) plate.
- Grind fat through 8 mm plate (3/8”).
- Grind beef through 8 mm (3/8”) plate.
- Mix/knead beef with salt and water. Add other meats and all ingredients and mix until the mixture feels sticky. Lastly add fat and mix all together.
- Stuff into 36 mm pork casings.
- Place in smokehouse (no smoke applied) and hold at 50° C (122° F) until sausages feel dry.
- Apply hot smoke at 60° C (140° F) for 60 minutes.
- Cook in water at 75-78° C (167-172° F) for 45 minutes or until the sausages reach 71° C (160° F) internal temperature.
- Immerse in cold water for 10 minutes. Place in air to evaporate moisture.
- Refrigerate.
Notes
* pork can be substituted with beef.
Consume with bread and mustard or with hot potatoes and vegetables.
Consume with bread and mustard or with hot potatoes and vegetables.
