Jausenwurst is an Austrian bite sausage.

Lean beef300 g0.66 lb
Lean pork500 g1.10 lb
Pork fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Caraway, ground0.5 g1/4 tsp
Water30 ml1 oz fl
  1. Grind pork meat through 5/16” (8 mm) plate.
  2. Grind fat through 5/16” (8 mm) plate.
  3. Grind beef through 1/8” (3 mm) plate.
  4. Mix/knead beef with salt, cure #1 and water. Add angular pork and spices mix until sticky.
  5. Add fat and mix all together.
  6. Stuff into 32 mm hog casings basic 6” (15 cm ) links. Adhere for 1 hour at allowance temperature.
  7. Smoke at 60° C (140° F) for 1-2 hours.
  8. Cook in baptize at 80° C (176° F) for 30 minutes.
  9. Shower with algid baptize or admit into algid baptize for 5 minutes. Air-conditioned in air.
  10. Refrigerate.

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