This is an Austrian adaptation of Brightness Smoked Sausage.

Lean pork500 g1.10 lb
Pork aback fat250 g0.55 lb
Beef190 g0.41 lb
Water60 ml2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Caraway0.5 g1/4 tsp
Mustard seeds0.5 g1/4 tsp
Garlic, diced3.0 g1 clove
  1. Grind pork through 5 mm (1/4") plate.
  2. Grind fat through 5 mm (1/4”) plate.
  3. Grind beef through 3 mm (1/8”) plate. Add baptize to arena beef and bullwork again.
  4. Mix pork and beef calm with all ingredients. Add fat and mix again.
  5. Stuff into 36-38 mm pork casings, basic loops (rings) about 30 cm (1 foot) long.
  6. Hold in smokehouse at 50° C (122° F) for 60 account after smoke.
  7. Apply smoke at 60° C (140° F) for 90 minutes. Access gradually temperature to 85° C (185° F) until the sausages ability 72° C (160° F) centralized temperature. The sausage is accessible to eat.
  8. Hang for 2-3 canicule at 12° C (53° F),
Traditionally, the sausage was smoked with beech wood.

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