Tiroler is an Austrian black smoked sausage that dates back to 1912. It owes its black color to wood of coniferous trees (fir, cedar, pine, juniper, redwood, spruce) which is used for smoking sausages. This choice of smoked wood is contrary to the conventional wisdom of not selecting coniferous wood for smoking because they contain a lot of resin and impart black color and unusual flavor to smoked meat. However, this flavor was accepted and desired in Tiroler sausage. Today, mass produced Tiroler is not naturally smoked, but comes packed in large diameter black colored artificial casings.
|Pork, lean||300 g||0.66 lb|
|Pork leg hocks (meat)||200 g||0.44 lb|
|Fat, pork belly, fat trimmings||250 g||0.55 lb|
|Beef||170 g||0.37 lb|
|Water||80 ml||2.66 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Caraway||1.0 g||1/2 tsp|
|Muster seed||0.5 g||1/4 tsp|
|Coriander||1.0 g||1/2 tsp|
|Juniper berries, ground||0.5 g||1/4 tsp|
|Garlic, diced||3.5 g||1 clove|
- Grind pork through 10 mm (3/8”) plate.
- Grind fat through 5 mm (1/4”) plate.
- Grind beef through 5 mm (1/4”) plate. Grind beef again and mix with water until the water is fully absorbed. You can perform this operation in food processor.
- Mix all meats with all ingredients, then add fat and mix again.
- Stuff firmly into 55 mm beef middles or 80-90 mm synthetic fibrous casings.
- Smoke at 60-65° C (140-150° F) for 2 hours.
- Cook in water at 75° C (167° F) until the sausages reach 72° C (160° F) internal temperature. About 70 minutes for 55 mm beef middles and 100 minutes for 90 mm synthetic casings.
- Cool in air. The sausage may be (optional) cold smoked for 2 days and dried until it loses around 30% of its original weight, thus becoming a dry sausage.