Klobasse is an Austrian sausage which back the 19th aeon has been the accepted action on Austrian sausage stands.

Beef, semi-fat250 g0.55 lb
Pork, semi-fat (shoulder)200 g0.44 lb
Pork aback fat250 g0.55 lb
Meat trimmings affluent in affiliation tissue100 g0.22 lb
Water200 g6.6 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Coriander1.0 g1/2 tsp
Garlic, diced3.0 g1 clove
Potato starch30 g3 Tbsp
  1. Grind pork through 5 mm plate.
  2. Grind meat affluent in affiliation tissue through 3 mm plate.
  3. Grind beef through 3 mm (1/8") plate.
  4. Emulsify arena pork, beef and affiliation tissues in aliment processor abacus salt, baptize and potato starch.
  5. Cut or bullwork aback fat through 8 mm (3/8”) plate.
  6. Mix all meats, fat and spices together.
  7. Stuff into 32 mm pork casings authoritative 20 cm (8”) links.
  8. Hold for one hour at allowance temperature.
  9. Smoke at 60° C (140° F) for 60 minutes.
  10. Cook in baptize at 80° C (176° F) for 35 minutes.
  11. Place in algid baptize for 5 minutes, again air-conditioned in air.
  12. Refrigerate.
* the sausage can be fabricated from either beef, pork or from both.
Klobasse is adapted alone in hot water, and never broiled or fried. Traditionally, it is served with mustard, a bun, and a ambrosial oil of pepperoni.

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