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.

Pork*550 g1.21 lb
Beef140 g0.30 lb
Pork belly, fat trimmings250 g0.55 lb
Water60 ml2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Caraway0.5 g1/4 tsp
Allspice1.0 g1/2 tsp
Garlic, smashed3.5 g1 clove
  1. Grind pork through 8 mm (3/8”) plate.
  2. Grind fat through 8 mm plate (3/8”).
  3. Grind beef through 8 mm (3/8”) plate.
  4. 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.
  5. Stuff into 36 mm pork casings.
  6. Place in smokehouse (no smoke applied) and hold at 50° C (122° F) until sausages feel dry.
  7. Apply hot smoke at 60° C (140° F) for 60 minutes.
  8. Cook in water at 75-78° C (167-172° F) for 45 minutes or until the sausages reach 71° C (160° F) internal temperature.
  9. Immerse in cold water for 10 minutes. Place in air to evaporate moisture.
  10. Refrigerate.
* pork can be substituted with beef.
Consume with bread and mustard or with hot potatoes and vegetables.

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