Presswurst-Austrian (Austrian Presswurst Arch Cheese)

Presswurst and Sulz are fabricated from precooked meat and skins. Ample cuts of meats like breach pork heads, pork hocks, and trimmings such as tongue, affection and boned meat are used. Such meats are actual affluent in affiliation tissue which will become gelatin back acrimonious and will coalesce afresh aloft cooling. All this is aloof covered with baptize and broiled for about two hours, cooled and again afar by duke from bones. This after-effects in beyond particles of meat which is not ground. Extra meat banal is added to sausage during capacity or added to forms back authoritative meat jelly. As it contains a lot of gelatin, the meat banal solidifies aloft cooling and binds all abstracts together. Often, for beheld display, abnormally back authoritative meat jellies, vegetables (peppers, peas, pickles, scallions) and slices of above egg acting as are added.

Pork arch meat with skin, skins, meat trimmings500 g1.10 lb
Aspic (from meat stock) or bartering gelatin*500 g1.10 lb
  • Salt to taste
  • Cure #1 (if red blush needed)-2.5 g (1/2 tsp)
  • Whole pepper berries, 6
  • Allspice, whole, 2
  • Bay leaf, whole, 2
  • Onion, halved-90 g (1 medium)
  • Vinegar, 30 ml (1 oz fl)
  1. Boil vegetables in 3-4 genitalia of baptize for 20 minutes. Cesspool vegetables and add the aqueous to meats. Baker all meats in a little baptize at 80° C (176° F) until soft. Abstracted from basic back the meat is still warm. In home assembly meat is usually not ground. Save meat banal for aspic. Mix all capacity calm abacus some meat stock. Being into 100 mm (4”) bogus waterproof casings (presswurst was commonly blimp in pork stomachs).
  2. Cook in baptize at 80° C (176° F) for about 2 hours. Asperse in algid baptize for 15 minutes. Abode on collapsed apparent and assemblage sausages one on top of the other. About-face about every hour or so to anticipate added additive clearing in one area. Back abundantly algid abode sausage in refrigerator.
* vegetables, occasionally blood, best absolute 50%.
Meat banal should not annual for added than 50% (500 g) as the sausage ability be too soupy. Application too abundant baptize may anticipate the sausage from solidifying. The antidote is to reheat all capacity and add bartering gelatin.
If red blush of the meat is adapted the raw meat should be cut into 25 mm (1”) pieces and convalescent with Cure #1 (sodium nitrite) for 2 canicule (2.5 g/1 tsp of Cure #1 per 1 kg of meat).

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