At the end of 1800 and the beginning of 1900 Speckwurst, also known as “Wiener Speckwurst” started to appear in Viennese markets and street carts. The sausage was made of coarsely ground or cut pork belly and finely ground other meats. This made the fat highly visible show meat on a pinkish background. The sausage was stuffed into beef casings and shaped into rings. Later it was also stuffed into larger diameter artificial casing and shaped into straight sections. Speckwurst in Austria is also known as “Salsburger Speckwurst”. Speckwurst is also popular in Germany where it is usually mixed with some blood.
|Pork belly||750 g||1.55 lb|
|Lean beef or pork||160 g||0.35 lb|
|Water||90 ml||3 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||16 g||2.5 tsp|
|Cure #1||2.0 g||1/3 tsp|
|White pepper||1.0 g||1/2 tsp|
|Paprika, sweet||4.0 g||2 tsp|
|Paprika, hot||0.5 g||1/4 tsp|
|Marjoram||1.0 g||1/2 tsp|
|Coriander||1.0 g||1/2 tsp|
|Caraway||0.5 g||1/4 tsp|
|Mustard seed||0.5 g||1/4 tsp|
|Garlic, diced||3.5 g||1 clove|
- Grind lean beef or pork through 3 mm (1/8”) plate. Refreeze partially and grind again. Mix with water and all ingredients. This operation can be performed in food processor.
- Dice fat into 10-12 mm (3/8-1/2”) cubes.
- Mix lean meat and fat cubes together.
- Stuff into 50 mm beef middles.
- Hold at room temperature for 1 hour (optional step, but recommended).
- Smoke at 60° C (140° F) for 90 minutes.
- Cook in water at 75° C (167° F) for 60 minutes.
- Immerse in cold water for 10 minutes. Hang in air to evaporate moisture.