Waldviertler sausage is made from pork and beef, stuffed into pork casings and smoked. The sausage has been known in Austria since 1940. The Waldviertel lies in the northwestern part of the Austria. In the south, the Danube river forms the border to the Mostviertel province. Waldviertler is served hot with pastry, mustard or horseradish, or with potatoes and vegetables. It is also sliced and consumed cold.

Pork and/or beef, regular grade100 g0.22 lb
Pork leg hock meat100 g0.22 lb
Pork head meat150 g0.33 lb
Pork trimmings rich in connective tissue100 g0.22 lb
Pork back fat250 g0.55 lb
Lean beef and/or pork200 g0.44 lb
Water100 ml3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Black pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Garlic, diced3.5 g1 clove
  1. Grind lean beef (200 g) and pork trimmings rich in connective tissue (100 g) through 3 mm (1/8”) plate. Mix with salt and water (100 ml) and grind again or emulsify in food processor.
  2. Grind partially frozen back fat through 5 mm (1/4”) plate.
  3. Grind other remaining pork/beef meat through 5 mm (1/4”) plate.
  4. Mix all meat and all ingredients together, adding ground fat last.
  5. Stuff into 32 mm pork casings linking every 20 cm (8”).
  6. Hold at room temperature for 60 minutes (optional step, but recommended).
  7. Smoke at 60° C (140° F) for 60 minutes.
  8. Cook in water at 76° C (168° F) for 45 minutes or bake in smokehouse at 78-80° C (172-176° F) for 60 minutes or until the sausages reach 70-72° C (158-160° F) internal temperature.
  9. Cool in air and refrigerate.
The following spices are also often added: white pepper, coriander, caraway, marjoram, allspice.

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