Meats and Sausages
Saumaise
Saumaise is the sausage or rather large meatballs from cured pork which are wrapped around with caul fat (a pork diaphragm looking like a netting), smoked and then dried. Saumaise is the traditional charcuterie product from the Waldviertel, the northeast region of lower Austria.
| Materials | Metric | US |
|---|---|---|
| Lean pork | 700 g | 1.54 lb |
| Pork belly, fat trimmings | 250 g | 0.55 lb |
| Water | 50 ml | 1.66 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 16 g | 2.5 tsp |
| Cure #1 | 2.0 g | 1/2 sp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 2.0 g | 1 tsp |
| Garlic, diced | 3.5 g | 1 clove |
| Onion, diced | 30 g | 1 oz |
Instructions
- Grind meat, pork belly, fat trimmings and onion through 6 mm (1/4”) plate.
- Mix with all ingredients.
- Place on sheet of caul fat netting and knead/pound into a large meat ball until it sticks together.
- Wrap the netting around the ball. Reinforce with butcher twine making a hanging loop for smoking (if performed).
- Cook in water or bake in oven.
Notes
Before cooking Saumaise may be cold or hot smoked (below 60° C/140° F).
There is a wide range of pork material that can be used: precooked head meat, heart, lungs, smoked pieces of meat-all this can be ground and used. The proportion of lean meat to fat varies and is flexible, 1:1 is often used.
There is a wide range of pork material that can be used: precooked head meat, heart, lungs, smoked pieces of meat-all this can be ground and used. The proportion of lean meat to fat varies and is flexible, 1:1 is often used.
