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 pork||450 g||0.99 lb|
|Pork belly, fat trimmings||230 g||0.50 lb|
|Water||320 ml||10.6 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||12 g||2 tsp|
|Cure #1||2.0 g||1/3 tsp|
|White pepper||1.0 g||1/2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Mace||0.5 g||1/4 tsp|
|Paprika||1.0 g||1/2 tsp|
|Mustard seed, ground||0.5 g||1/4 tsp|
|Garlic, smashed||3.0 g||1 clove|
|Potato starch||10 g||1 Tbsp|
- Grind meat and fat through 5 mm (1/4”) plate.
- Using food processor emulsify ground meat, fat, water and all ingredients together until fine paste is obtained.
- Stuff sausages into 55-60 mm pork or beef middles. Extrawurst is stuffed into straight sections or rings (horseshoe shape).
- Hang sausages in smokehouse (no smoke applied) at 48-50° C (118-120° F) until they feel dry to touch.
- Apply smoke at 60° C (140° F) for 60 minutes.
- 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.
Extrawurst is sliced and consumed cold.