Jausenwurst

Jausenwurst is an Austrian snack sausage.

MeatsMetricUS
Lean beef300 g0.66 lb
Lean pork500 g1.10 lb
Pork fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Caraway, ground0.5 g1/4 tsp
Water30 ml1 oz fl
Instructions
  1. Grind pork meat through 5/16” (8 mm) plate.
  2. Grind fat through 5/16” (8 mm) plate.
  3. Grind beef through 1/8” (3 mm) plate.
  4. Mix/knead beef with salt, cure #1 and water. Add lean pork and spices mix until sticky.
  5. Add fat and mix all together.
  6. Stuff into 32 mm hog casings forming 6” (15 cm ) links. Hang for 1 hour at room temperature.
  7. Smoke at 60° C (140° F) for 1-2 hours.
  8. Cook in water at 80° C (176° F) for 30 minutes.
  9. Shower with cold water or insert into cold water for 5 minutes. Cool in air.
  10. Refrigerate.

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