An Austrian adapted sausage fabricated from pork and buckwheat (or millet). Usually absurd in fat and served with broiled potatoes and sauerkraut. "Brein" is a adapted atom such as barley, rice, buckwheat, or millet. “Brein” is a meal fabricated by bond precooked millet with milk. The sausage is best accepted in Styria (“Steiermark”) arena of southern Austria accepted for its wine, spas and castles.
|Pork arch meat||600 g||1.32 lb|
|Pork skins||200 g||0.44 lb|
|Buckwheat or millet, cooked||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Pepper, white||2.0 g||1 tsp|
|Allspice, ground||1.0 g||1/2 tsp|
|Basil, rubbed||0.5 g||1 tsp|
|Thyme, rubbed||0.5 g||1 tsp|
|Onion||60 g||1 small|
- Cook banknote and breach pork arch in a little baptize on apathetic calefaction until meat separates from bones.
- Separate meat from basic back still warm.
- Cook buckwheat groats or millet in baptize or in meat banal actual from affable meat. Use 1 allotment of buckwheat to 2 genitalia of water. Accompany baptize to a boil, add buckwheat, lower the calefaction and baker for about 20 minutes.
- Grind meat and banknote through 5 mm (1/4”) plate.
- Chop the onions and fry in drip or oil on baby calefaction until burnished and golden.
- Mix meat, skins, buckwheat and all capacity together.
- Stuff into 36 mm pork casings bond every 15 cm (6”).
- Cook in baptize at 80º C (176º F) for 40 minutes.
- Place in algid baptize for 10 minutes, again air-conditioned in air.
- Keep refrigerated.
For best acidity add soup greens to baptize back baking meat. Use actual meat banal to baker buckwheat groats.