Dürre became known in Austria before the First World War. Dürre is German word for “drought”. Dürre - Braunschweiger is a variant of the sausage (“Braunschweig” is Brunswick region in Germany).

Pork or/and beef, regular quality370 g0.81 lb
Pork back fat250 g0.55 lb
Pork trimmings with connective tissue200 g0.44 lb
Water180 ml6 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Garlic, smashed3.0 g1 clove
Cornstarch10 g1 Tbsp
  1. Grind pork and beef through 5 mm (1/4”) plate.
  2. Grind back fat through 5 mm (1/4”) plate.
  3. Grind pork trimmings through 3 mm (1/8”) and emulsify with water and cornstarch in food processor.
  4. Mix ground meats, emulsified trimmings with all ingredients. Add ground back fat and mix again.
  5. Stuff into 40 mm pork casings making straight sections or rings.
  6. Hold for 1 hour at room temperature or in smokehouse without smoke until casings feel dry to the touch.
  7. Smoke for 120 minutes at 60° C (140° F). Increase the temperature to 78° C (172° F) and bake for 30 minutes or until sausages reach 70° C (158° F) internal temperature.
  8. Cool in air and refrigerate.
Dürre is a snack-type sausage and can be eaten cold. It is often served with roasted potatoes or with potato goulash.
The above is a traditional spice combination. Today, the following spices are often added: caraway, mustard seed, paprika.

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