Klobasse is an Austrian sausage which since the 19th century has been the standard offer on Austrian sausage stands.

Beef, semi-fat250 g0.55 lb
Pork, semi-fat (shoulder)200 g0.44 lb
Pork back fat250 g0.55 lb
Meat trimmings rich in connective tissue100 g0.22 lb
Water200 g6.6 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Coriander1.0 g1/2 tsp
Garlic, diced3.0 g1 clove
Potato starch30 g3 Tbsp
  1. Grind pork through 5 mm plate.
  2. Grind meat rich in connective tissue through 3 mm plate.
  3. Grind beef through 3 mm (1/8") plate.
  4. Emulsify ground pork, beef and connective tissues in food processor adding salt, water and potato starch.
  5. Cut or grind back fat through 8 mm (3/8”) plate.
  6. Mix all meats, fat and spices together.
  7. Stuff into 32 mm pork casings making 20 cm (8”) links.
  8. Hold for one hour at room temperature.
  9. Smoke at 60° C (140° F) for 60 minutes.
  10. Cook in water at 80° C (176° F) for 35 minutes.
  11. Place in cold water for 5 minutes, then cool in air.
  12. Refrigerate.
* 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.

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