Jausenwurst

Jausenwurst is an Austrian bite sausage.

MeatsMetricUS
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
Instructions
  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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