Burgenländisches Hauswürstel
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Release Date 19.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 8mm
- 1 Grinder Plate 6mm
Ingredients
Meat
- 550 g Pork S1 Lean
- 250 g Pork Belly
- 140 g Beef R1 Lean
Liquid
- 60 g Ice Water
Casings
- 1 m 30/32mm Pork Casings
Herbs & Spices
- 20 g Pökel Salt Or use 18g Table Salt & 2g Cure 1 mix
- 2 g Ground Black Pepper
- 3.5 g Garlic Powder
- 1 g Ground Caraway
- 1 g Ground Allspice
Instructions
Preparation
- Soak 1 m 30/32mm Pork Casings in cold water for 30 minutes
- Prepare 20 g Pökel Salt
- Prepare spices, 2 g Ground Black Pepper, 3.5 g Garlic Powder, 1 g Ground Caraway & 1 g Ground Allspice
Grinding
- Grind 140 g Beef R1 with the 8mm plate and keep separate.
- Grind 550 g Pork S1 with 8mm plate and keep separate
- Grind 250 g Pork Belly with 6mm plate and keep separate.
Mixing
- Mix the 140 g Beef R1 with the 60 g Ice Water & 20 g Pökel Salt until it becomes sticky.
- Add the 550 g Pork S1 and rest of spices 2 g Ground Black Pepper, 3.5 g Garlic Powder, 1 g Ground Caraway & 1 g Ground Allspice and mix until sticky
- Add the 250 g Pork Belly and mix until sticky.
Filling
- Fill the sausage mix firm in to the 1 m 30/32mm Pork Casings and make 15cm links
Resting
- Hang the sausages on smoking sticks and let them rest for 1 hr at room temperature
Smoking
- Preheat smoker to 40c but do not turn on smoke.
- Dry the sausages in the smoker at 40c for 1hr until the skin is dry and feels like silk.
- Once the sausages feel silky increase the heat to 60c and turn on smoke. Smoke them for 1.5hrs
Cooking
- Cook the sausages at 75c for 45 minutes.
Cooling
- Cool the sausages in ice water for 15 minutes.
- After cooling hang them up for about 30 minutes so they can dry up
Storage
- Store them in the refrigerator and vacuum seal.
Instruction Video
Notes
Wonderful cold or hot
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INFORMATION
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Nutrition Facts
Burgenländisches Hauswürstel
Based on
1000 g
Amount per 100g
Calories
227.27
% Daily Value*
Fat
17.28
g
27
%
Saturated Fat
6.30
g
39
%
Trans Fat
0.18
g
Polyunsaturated Fat
1.70
g
Monounsaturated Fat
7.85
g
Cholesterol
63.69
mg
21
%
Sodium
822.33
mg
36
%
Potassium
312.89
mg
9
%
Carbohydrates
0.51
g
0
%
Fiber
0.14
g
1
%
Sugar
0.01
g
0
%
Protein
16.37
g
33
%
Vitamin A
4.50
IU
0
%
Vitamin C
0.14
mg
0
%
Calcium
9.69
mg
1
%
Iron
1.01
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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