Extrawurst has been produced since 1820 and is one of the most popular sausages in Austria. The sausage is made of beef and/or pork and stuffed into beef casings. Extrawurst is smoked then cooked in water. Friederich Schlögt in his book “The Season of the Sausage” (Der Saison der Wurst - published in Vienna in 1881) states that between 1820-1830 there were eight popular sausages in Vienna: Selchwürstel, Cervelade, Extrawurst, Bratwurst, Leberwurst, Blutwurst (Blunzen), Augsburger and Preßwurst.

First grade lean beef or pork450 g0.99 lb
Pork belly, fat trimmings230 g0.50 lb
Water320 ml10.6 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Cure #12.0 g1/3 tsp
White pepper1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Paprika1.0 g1/2 tsp
Mustard seed, ground0.5 g1/4 tsp
Garlic, smashed3.0 g1 clove
Potato starch10 g1 Tbsp
  1. Grind meat and fat through 5 mm (1/4”) plate.
  2. Using food processor emulsify ground meat, fat, water and all ingredients together until fine paste is obtained.
  3. Stuff sausages into 55-60 mm pork or beef middles. Extrawurst is stuffed into straight sections or rings (horseshoe shape).
  4. Hang sausages in smokehouse (no smoke applied) at 48-50° C (118-120° F) until they feel dry to touch.
  5. Apply smoke at 60° C (140° F) for 60 minutes.
  6. Cook sausages in water at 75-78° C (167-172° F) until they reach 70° C (158° F) internal temperature. This should take around 60-90 minutes, depending on diameter of the sausage.
  7. Refrigerate.
Extrawurst is sliced and consumed cold.

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