Pariser (Parisian Sausage)

Pariser is an Austrian sausage that differs from Extrawurst in selection of raw materials and is packed in a larger diameter casing.

Lean beef and/or pork of first quality600 g1.32 lb
Pork belly, fat trimmings250 g0.55 lb
Water150 g5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/3 tsp
Mace1.0 g1/2 tsp
Cardamom0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Potato starch10 g1 Tbsp
  1. Grind lean meat through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
  2. Grind belly and/or fat trimmings through 3 mm (1/8") plate.
  3. Mix ground meats, fat and all ingredients together.
  4. Stuff into 90 mm natural (blind caps-caecum) or synthetic fibrous casings.
  5. Hold at room temperature for 60 minutes.
  6. Boil at 80º C (176º F) for 120 minutes.
  7. Immerse in cold water for 10 minutes, then cool in air and refrigerate.
Pariser can be consumed cold, but is also finger size sliced and fried in fat.

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