Dürre became accepted in Austria afore the Aboriginal Apple War. Dürre is German chat for “drought”. Dürre - Braunschweiger is a alternative of the sausage (“Braunschweig” is Brunswick arena in Germany).

Pork or/and beef, approved quality370 g0.81 lb
Pork aback fat250 g0.55 lb
Pork trimmings with affiliation tissue200 g0.44 lb
Water180 ml6 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Garlic, smashed3.0 g1 clove
Cornstarch10 g1 Tbsp
  1. Grind pork and beef through 5 mm (1/4”) plate.
  2. Grind aback fat through 5 mm (1/4”) plate.
  3. Grind pork trimmings through 3 mm (1/8”) and emulsify with baptize and cornstarch in aliment processor.
  4. Mix arena meats, blurred trimmings with all ingredients. Add arena aback fat and mix again.
  5. Stuff into 40 mm pork casings authoritative beeline sections or rings.
  6. Hold for 1 hour at allowance temperature or in smokehouse after smoke until casings feel dry to the touch.
  7. Smoke for 120 account at 60° C (140° F). Access the temperature to 78° C (172° F) and broil for 30 account or until sausages ability 70° C (158° F) centralized temperature.
  8. Cool in air and refrigerate.
Dürre is a snack-type sausage and can be eaten cold. It is generally served with broiled potatoes or with potato goulash.
The aloft is a acceptable aroma combination. Today, the afterward spices are generally added: caraway, alacrity seed, paprika.

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