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 grade||100 g||0.22 lb|
|Pork leg hock meat||100 g||0.22 lb|
|Pork head meat||150 g||0.33 lb|
|Pork trimmings rich in connective tissue||100 g||0.22 lb|
|Pork back fat||250 g||0.55 lb|
|Lean beef and/or pork||200 g||0.44 lb|
|Water||100 ml||3.33 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Black pepper||2.0 g||1 tsp|
|Paprika||2.0 g||1 tsp|
|Garlic, diced||3.5 g||1 clove|
- 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.
- Grind partially frozen back fat through 5 mm (1/4”) plate.
- Grind other remaining pork/beef meat through 5 mm (1/4”) plate.
- Mix all meat and all ingredients together, adding ground fat last.
- Stuff into 32 mm pork casings linking every 20 cm (8”).
- Hold at room temperature for 60 minutes (optional step, but recommended).
- Smoke at 60° C (140° F) for 60 minutes.
- 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.
- Cool in air and refrigerate.
The following spices are also often added: white pepper, coriander, caraway, marjoram, allspice.