Meats and Sausages
Klobasse
Klobasse is an Austrian sausage which since the 19th century has been the standard offer on Austrian sausage stands.
| Materials | Metric | US |
|---|---|---|
| Beef, semi-fat | 250 g | 0.55 lb |
| Pork, semi-fat (shoulder) | 200 g | 0.44 lb |
| Pork back fat | 250 g | 0.55 lb |
| Meat trimmings rich in connective tissue | 100 g | 0.22 lb |
| Water | 200 g | 6.6 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 2.0 g | 1 tsp |
| Coriander | 1.0 g | 1/2 tsp |
| Garlic, diced | 3.0 g | 1 clove |
| Potato starch | 30 g | 3 Tbsp |
Instructions
- Grind pork through 5 mm plate.
- Grind meat rich in connective tissue through 3 mm plate.
- Grind beef through 3 mm (1/8") plate.
- Emulsify ground pork, beef and connective tissues in food processor adding salt, water and potato starch.
- Cut or grind back fat through 8 mm (3/8”) plate.
- Mix all meats, fat and spices together.
- Stuff into 32 mm pork casings making 20 cm (8”) links.
- Hold for one hour at room temperature.
- Smoke at 60° C (140° F) for 60 minutes.
- Cook in water at 80° C (176° F) for 35 minutes.
- Place in cold water for 5 minutes, then cool in air.
- Refrigerate.
Notes
* the sausage can be made from either beef, pork or from both.
Klobasse is cooked only in hot water, and never grilled or fried. Traditionally, it is served with mustard, a bun, and a spicy oil of pepperoni.
Klobasse is cooked only in hot water, and never grilled or fried. Traditionally, it is served with mustard, a bun, and a spicy oil of pepperoni.
