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.

Lean pork700 g1.54 lb
Pork belly, fat trimmings250 g0.55 lb
Water50 ml1.66 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.0 g1/2 sp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Garlic, diced3.5 g1 clove
Onion, diced30 g1 oz
  1. Grind meat, pork belly, fat trimmings and onion through 6 mm (1/4”) plate.
  2. Mix with all ingredients.
  3. Place on sheet of caul fat netting and knead/pound into a large meat ball until it sticks together.
  4. Wrap the netting around the ball. Reinforce with butcher twine making a hanging loop for smoking (if performed).
  5. Cook in water or bake in oven.
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.

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