Krainer

Krainer sausage has its roots in Slovenia (Kranjska Klobasa), but is also popular in Austria and Germany.

MeatsMetricUS
Lean pork700 g1.54 lb
Pork fat150 g0.33 lb
Beef, medium-fat, with connective tissue150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 g
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic, smashed3.0 g1 clove
Water90 ml3 oz fl
Instructions
  1. Grind lean pork and beef through 5 mm (1/4") plate.
  2. Mix with salt and Cure #1 adding slowly water.
  3. Grind fat through 5 mm (1/4") plate.
  4. Mix meat, fat and all ingredients together.
  5. Stuff into 28 mm pork casings forming 15 cm (6") links.
  6. Hold at room temperature for 60 minutes (optional step, but recommended).
  7. Smoke at 60° C (140° F) for 60 minutes.
  8. Boil at 75° C (167° F) for 25 minutes.
  9. Cool and refrigerate.

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