Speckwurst-Austrian

At the end of 1800 and the alpha of 1900 Speckwurst, additionally accepted as “Wiener Speckwurst” started to arise in Viennese markets and artery carts. The sausage was fabricated of coarsely arena or cut pork abdomen and cautiously arena added meats. This fabricated the fat awful arresting appearance meat on a pinkish background. The sausage was blimp into beef casings and shaped into rings. After it was additionally blimp into beyond bore bogus case and shaped into beeline sections. Speckwurst in Austria is additionally accepted as “Salsburger Speckwurst”. Speckwurst is additionally accepted in Germany area it is usually alloyed with some blood.

MaterialsMetricUS
Pork belly750 g1.55 lb
Lean beef or pork160 g0.35 lb
Water90 ml3 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.0 g1/3 tsp
White pepper1.0 g1/2 tsp
Paprika, sweet4.0 g2 tsp
Paprika, hot0.5 g1/4 tsp
Marjoram1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Caraway0.5 g1/4 tsp
Mustard seed0.5 g1/4 tsp
Garlic, diced3.5 g1 clove
Instructions
  1. Grind angular beef or pork through 3 mm (1/8”) plate. Refreeze partially and bullwork again. Mix with baptize and all ingredients. This operation can be performed in aliment processor.
  2. Dice fat into 10-12 mm (3/8-1/2”) cubes.
  3. Mix angular meat and fat cubes together.
  4. Stuff into 50 mm beef middles.
  5. Hold at allowance temperature for 1 hour (optional step, but recommended).
  6. Smoke at 60° C (140° F) for 90 minutes.
  7. Cook in baptize at 75° C (167° F) for 60 minutes.
  8. Immerse in algid baptize for 10 minutes. Adhere in air to clear moisture.
  9. Refrigerate.
Notes
Consume cold.

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