This is an Austrian version of Polish Smoked Sausage.

Lean pork500 g1.10 lb
Pork back fat250 g0.55 lb
Beef190 g0.41 lb
Water60 ml2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Caraway0.5 g1/4 tsp
Mustard seeds0.5 g1/4 tsp
Garlic, diced3.0 g1 clove
  1. Grind pork through 5 mm (1/4") plate.
  2. Grind fat through 5 mm (1/4”) plate.
  3. Grind beef through 3 mm (1/8”) plate. Add water to ground beef and grind again.
  4. Mix pork and beef together with all ingredients. Add fat and mix again.
  5. Stuff into 36-38 mm pork casings, forming loops (rings) about 30 cm (1 foot) long.
  6. Hold in smokehouse at 50° C (122° F) for 60 minutes without smoke.
  7. Apply smoke at 60° C (140° F) for 90 minutes. Increase gradually temperature to 85° C (185° F) until the sausages reach 72° C (160° F) internal temperature. The sausage is ready to eat.
  8. Hang for 2-3 days at 12° C (53° F), <70 % humidity to make semi-dry sausage.
Traditionally, the sausage was smoked with beech wood.

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